Roast Rack Of Lamb With Tangy Lamb Sauce

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2 frenched half-racks of lamb, about 1 1/4 to 1 3/4 pounds each (see Note)

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper


1/2 cup finely chopped onion

1/2 cup full-bodied dry red wine

1/2 cup distilled vinegar

1 cup low-sodium chicken broth or stock

2 tablespoons chopped rosemary

1 teaspoon fresh thyme leaves

1/2 cup prepared demi-glace (found in the freezer or seasonings aisle of supermarkets)

2 tablespoons unsalted butter, optional

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