Rosemary Rack of Lamb with Balsamic-Raisin Reduction

Ingredients

• 0.8 cup balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon brown sugar 
• 1 tablespoon butter 
• 1 cup cooking wine dry red
• 2 teaspoons rosemary fresh finely chopped
• 1.5 pound french-cut lamb rack of trimmed (8 ribs)
• 0.3 cup raisins 
• 0.5 teaspoon salt 

Equipment

• sauce pan
• oven
• whisk
• kitchen thermometer
• broiler pan

Directions

1. Preheat oven to 42
2. Combine first 4 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes).
3. Remove from heat; cool slightly.
4. Add the butter, stirring well with a whisk; keep warm.
5. Sprinkle lamb with rosemary, salt, and freshly ground pepper.
6. Place lamb, meat side up, on a broiler pan coated with cooking spray.
7. Bake at 425 for 30 minutes or until a thermometer registers 145 (medium-rare) to 160 (medium).
8. Let stand 5 minutes. Slice rack into 8 pieces.
9. Serve with reduction.