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Two-Step Rack Of Lamb

By Sunset
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3 fat-trimmed racks of lamb (each 1 1/3 to 1 1/2 lb., with 8 trimmed rib bones; backbone removed)

1 cup dry red wine

1/2 to 1 cup port

1/2 cup balsamic vinegar

1/4 cup minced shallots or onion

1 teaspoon dried thyme

1/2 teaspoon fresh-ground pepper


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