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Rack Of Lamb With Fig-Port Sauce


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Two 1 1/4-pound racks of lamb, bones Frenched

2 tablespoons pure olive oil

salt and freshly ground pepper

1 tablespoon minced rosemary

1 tablespoon minced thyme

1 cup tawny port

8 fresh Mission figs, halved (see Note)

3/4 cup chicken stock or canned low-sodium broth

1 teaspoon balsamic vinegar

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