Ingredients:

• 2 pounds rack of lamb
• 1 Tbs salt
• 1 tsp pepper
• ¼ cup dry white wine
• 1 Tbs Dijon mustard
• 1 Tbs balsamic vinegar
• 1 Tbs brown sugar

Instructions:

• Remove the rack from refrigeration at least 30 minutes before grilling. 
• Preheat one side of the grill to medium-high, leaving half the grill for indirect cooking.
• Trim fat cap from the back of the rack to about ¼ inch
• Season the rack with salt and pepper.
• In a saucepan over medium heat, mix the wine, mustard, vinegar, and brown sugar. Bring to a boil, then reduce heat and simmer until reduced by half. 
• Allow sauce to cool slightly and then brush over rack of lamb.
• Grill the rack over medium-high heat, fat side down, about seven minutes. When browned, flip the rack over and move away from the heat to allow for indirect grilling. Cook approximately five more minutes to an internal temperature of 135°F for rare, or 145°F for medium.
• Rest for ten minutes before carving.