Rack Of Lamb With Cherry-Port Sauce

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Oxmoor House

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Ingredients

2 (1 1/2-pound) racks of lamb

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 teaspoon olive oil

1/2 cup port wine

1/4 cup balsamic vinegar

1/4 cup fat-free, less-sodium chicken broth

1/4 cup finely chopped sweetened dried cherries

1 tablespoon red currant jelly

1 tablespoon chopped fresh thyme

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