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Roast Lamb With Lamb Sausage Crust And Fresh Grape Pan Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 cups halved seedless red grapes

2 cups tawny Port

2 cups low-salt chicken broth

2 teaspoons chopped fresh rosemary

1/2 cup halved seedless red grapes

1/4 cup halved pitted Kalamata olives

1 tablespoon chopped fresh rosemary

1 teaspoon balsamic vinegar

1 small garlic clove

8 ounces ground lamb

1/2 teaspoon coarse kosher salt

1/4 teaspoon freshly ground black pepper

2 2- to 2 1/2-pound well-trimmed racks of lamb (each with 8 bones)

4 tablespoons olive oil, divided

1/2 cup low-salt chicken broth

4 tablespoons Dijon mustard, divided

2 1/2 cups fresh breadcrumbs made from crustless French bread

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