Herbed Rack of Lamb with Lingonberry Sauce

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1.5 teaspoons butter 
• 2 teaspoons dijon mustard 
• 2 tablespoons parsley fresh finely chopped
• 1 teaspoon rosemary fresh minced
• 2 tablespoons thyme leaves fresh finely chopped
• 1 large garlic clove minced
• 3 pound french-cut lamb racks of trimmed (8 ribs each)
• 0.5 cup less-sodium beef broth fat-free
• 0.3 cup tawny port 
• 0.3 cup lingonberry preserves 
• 5 tablespoons raspberry vinegar divided
• 0.5 teaspoon salt divided
• 3 tablespoons shallots finely chopped

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 40
2. Combine first 5 ingredients in a bowl; stir in 1 tablespoon vinegar.
3. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray.
5. Add lamb to pan; cook for 2 minutes on each side or until browned.
6. Remove lamb from pan; pat thyme mixture over lamb. Return lamb to pan; place pan in oven.
7. Bake at 400 for 15 minutes or until a thermometer registers 13
8. Remove lamb from pan, and let stand for 10 minutes.
9. Cut into chops.
10. Return pan to medium-high heat; add remaining 1/4 cup vinegar, port, and shallots. Bring to a boil. Boil 1 minute or until mixture is reduced by half; stir in broth. Bring to a boil; cook 3 minutes or until liquid measures about 1/2 cup. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and preserves. Cook 1 minute; remove from heat.
11. Add butter, stirring until butter melts.
12. Serve sauce with lamb.