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Herbed Rack Of Lamb With Lingonberry Sauce


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2 tablespoons finely chopped fresh thyme

2 tablespoons finely chopped fresh parsley

1 teaspoon minced fresh rosemary

2 teaspoons Dijon mustard

1 large garlic clove, minced

5 tablespoons raspberry vinegar, divided

2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

1/4 cup tawny port

3 tablespoons finely chopped shallots

1/2 cup fat-free, less-sodium beef broth

1/3 cup lingonberry preserves

1 1/2 teaspoons butter

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