Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce

Ingredients

• 1 teaspoon balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2.5 cups bread fresh french crustless
• 0.5 teaspoon kosher salt 
• 4 tablespoons dijon mustard divided
• 1 tablespoon rosemary leaves fresh chopped
• 1 small garlic clove 
• 8 ounces lamb 
• 0.3 cup kalamata olives pitted halved
• 0.5 cup chicken broth 
• 4 tablespoons olive oil divided
• 2 cups port wine 
• 0.5 cup grapes red seedless halved
• 4 pound lamb loin chops racks of with 8 bones)

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• blender
• kitchen thermometer

Directions

1. Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes. Cool. Puree in blender. DO AHEAD: Can be made 5 days ahead. Cover and refrigerate.
2. Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped.
3. Transfer to bowl.
4. Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.
5. Sprinkle racks of lamb with salt and pepper.
6. Heat 1 tablespoon oil in large skillet over medium-high heat.
7. Add 1 rack, meat side down, and cook until browned, about 5 minutes. Set on rimmed baking sheet, meat side up. Repeat with 1 tablespoon oil and remaining rack; reserve skillet. Cool lamb completely.
8. Add 1/2 cup broth to skillet. Boil until reduced to glaze, scraping up browned bits.
9. Add to sauce. Cover and chill.
10. Spread each rack with 1 tablespoon mustard. Press half of lamb sausage over top of each rack (layer will be thin). DO AHEAD: Can be made 1 day ahead. Cover and chill.
11. Preheat oven to 425°F.
12. Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet. Toss over medium heat until beginning to color, about 5 minutes. Press crumbs over sausage on each rack.
13. Cut through crumb crust (not lamb) between bones to score. Roast until thermometer inserted into center registers 135°F, about 30 minutesfor medium-rare.
14. Transfer lamb to platter; let rest 10 minutes.
15. Pour juices from baking sheet into sauce. Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly). Season with salt and pepper.
16. Cut lamb between bones into chops. Set two on each plate. Spoon sauce over.
17. Martín Códax 2005 "Ergo"Tempranillo (Spain, $14), with lively fruit,full body, and supple texture.