Rack of Lamb with Cherry-Port Sauce

Ingredients

• 0.3 cup balsamic vinegar 
• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup cherries dried sweetened finely chopped
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon thyme leaves fresh chopped
• 1 teaspoon olive oil 
• 0.5 cup port wine 
• 3 pound lamb loins racks of
• 1 tablespoon currant jelly red
• 0.5 teaspoon salt divided

Equipment

• frying pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 45
2. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Heat oil in a large nonstick ovenproof skillet over medium-high heat.
4. Add lamb, and brown on all sides (about 5 minutes).
5. Remove from heat; place pan in oven.
6. Bake lamb at 450 for 12 minutes or until thermometer registers 145 (medium-rare) or until desired degree of doneness.
7. Transfer lamb to a serving platter. Cover and let stand 10 minutes.
8. Place pan over medium heat.
9. Add wine, vinegar, and broth; cook until liquid is reduced to about 2/3 cup, scraping pan to loosen browned bits.
10. Add cherries and jelly; simmer 1 minute. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme.
11. Cut lamb into chops.
12. Serve with sauce.