Rosemary-Crusted Rack Of Lamb With Balsamic Sauce

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1 (1 1/2-pound) French-cut lean rack of lamb (about 8 ribs)

3 tablespoons balsamic vinegar

3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided

2 garlic cloves, minced

1/8 teaspoon pepper

1/4 cup fresh breadcrumbs

Cooking spray

1/2 teaspoon olive oil

1/4 cup minced shallots

1/4 cup dry white wine

1/2 cup low-salt chicken broth

2 teaspoons honey

1/2 teaspoon cornstarch

Thyme sprigs (optional)

Red grapes (optional)

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