Rosemary Rack Of Lamb With Balsamic-Raisin Reduction

• 1 cup dry red wine
• 3/4 cup balsamic vinegar
• 1/4 cup raisins
• 1 tablespoon brown sugar
• 1 tablespoon butter
• 1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

1. Preheat oven to 425u0b0.
2. Combine first 4 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; cool slightly. Add the butter, stirring well with a whisk; keep warm.
3. Sprinkle lamb with rosemary, salt, and freshly ground pepper. Place lamb, meat side up, on a broiler pan coated with cooking spray. Bake at 425u0b0 for 30 minutes or until a thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium). Let stand 5 minutes. Slice rack into 8 pieces. Serve with reduction.

red wine, balsamic vinegar, raisins, brown sugar, butter, rack of lamb, fresh rosemary, salt, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/rosemary-rack-of-lamb-with-balsamic-raisin-reduction (may not work)