Herbed Rack of Lamb with Lingonberry Sauce

Ingredients

• 2 tablespoons finely chopped fresh parsley
• ½ cup fat-free, less-sodium beef broth
• 5 tablespoons raspberry vinegar, divided
• 2 teaspoons Dijon mustard
• 1 large garlic clove, minced
• 1 teaspoon minced fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• + 8 more ingredients
• • 1 ½ teaspoons butter
  • ¹/₃ cup lingonberry preserves
  • 3 tablespoons finely chopped shallots
  • ¼ cup tawny port
  • ½ teaspoon salt, divided
  • 2 (1 1/2-pound) French-cut racks of lamb (8 ribs each), trimmed
  • Cooking spray
  • ½ teaspoon freshly ground black pepper, divided

1. Preheat oven to 400°. 2. Combine first 5 ingredients in a bowl; stir in 1 tablespoon vinegar. 3. Sprinkle lamb with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 2 minutes on each side or ...

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