Rack Of Lamb With Cherry-Port Sauce

• 2 (1 1/2-pound) racks of lamb
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon olive oil
• 1/2 cup port wine
• 1/4 cup balsamic vinegar
• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup finely chopped sweetened dried cherries
• 1 tablespoon red currant jelly
• 1 tablespoon chopped fresh thyme

1. Preheat oven to 450u0b0.
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. Add lamb, and brown on all sides (about 5 minutes). Remove from heat; place pan in oven. Bake lamb at 450u0b0 for 12 minutes or until thermometer registers 145u0b0 (medium-rare) or until desired degree of doneness. Transfer lamb to a serving platter. Cover and let stand 10 minutes.
4. Place pan over medium heat. Add wine, vinegar, and broth; cook until liquid is reduced to about 2/3 cup, scraping pan to loosen browned bits. Add cherries and jelly; simmer 1 minute. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and thyme.
5. Cut lamb into chops. Serve with sauce.

lamb, salt, freshly ground black pepper, olive oil, port wine, balsamic vinegar, chicken broth, cherries, red currant, thyme

Taken from www.myrecipes.com/recipe/rack-of-lamb-with-cherry-port-sauce (may not work)