Rack of Lamb with Port and Black Olive Sauce

• 2 cups beef stock or canned beef broth
• 2 cups chicken stock or canned low-salt chicken broth
• 2/3 cup ruby Port
• 1/3 cup minced shallots
• 2 teaspoons minced fresh thyme
• 2 tablespoons (1/4 stick) unsalted butter, room temperature
• 1 tablespoon all purpose flour
• 2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
• 1/4 cup Dijon mustard
• 3/4 cup (packed) fresh breadcrumbs from crustless French bread
• 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)
• 6 tablespoons chopped fresh parsley
• 3 tablespoons unsalted butter, melted
• 1 1/2 tablespoons minced garlic
• 1/2 cup chopped pitted Kalamata olives

1. Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes.
2. Mix 2 tablespoons butter and flour in small bowl to form paste.
3. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes.
4. Strain into heavy small saucepan.
5. Preheat oven to 450F.
6. Place lamb on baking sheet.
7. Spread mustard over lamb.
8. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb.
9. Bake lamb to desired doneness, about 25 minutes for medium-rare.
10. Bring sauce to simmer.
11. Mix in olives.
12. Cut lamb between ribs into chops.
13. Serve with sauce.

beef stock, chicken stock, ruby port, shallots, thyme, unsalted butter, flour, lamb, dijon mustard, bread, freshly grated parmesan cheese, parsley, unsalted butter, garlic, olives

Taken from www.epicurious.com/recipes/food/views/rack-of-lamb-with-port-and-black-olive-sauce-5713 (may not work)