Roast Rack Of Lamb With Vinegar-Mint Pan Sauce

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1/4 cup chicken broth

1/4 cup rice wine vinegar

1 tablespoon mint jelly

1 (8-rib) rack of lamb, trimmed (about 1 1/2 pounds)

Salt and freshly ground black pepper

1 teaspoon sugar

2 tablespoons chopped fresh mint

1 tablespoon butter

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