- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon minced fresh rosemary
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 5 tablespoons raspberry vinegar, divided
- 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1/4 cup tawny port
- 3 tablespoons finely chopped shallots
- 1/2 cup fat-free, less-sodium beef broth
- 1/3 cup lingonberry preserves
- 1 1/2 teaspoons butter
- calories 408
- fat 16.6 g
- satfat 7.5 g
- monofat 6.3 g
- polyfat 1 g
- protein 37 g
- carbohydrate 26.1 g
- fiber 0.4 g
- cholesterol 144 mg
- iron 3.3 mg
- sodium 451 mg
- calcium 36 mg
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients in a bowl; stir in 1 tablespoon vinegar.
Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 2 minutes on each side or until browned. Remove lamb from pan; pat thyme mixture over lamb. Return lamb to pan; place pan in oven. Bake at 400° for 15 minutes or until a thermometer registers 138°. Remove lamb from pan, and let stand for 10 minutes. Cut into chops.
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. Add butter, stirring until butter melts. Serve sauce with lamb.