Rosemary-Crusted Rack of Lamb With Balsamic Sauce

Ingredients

• 3 tablespoons balsamic vinegar
• ¼ cup fresh breadcrumbs
• ½ teaspoon olive oil
• 1 (1 1/2-pound) French-cut lean rack of lamb (about 8 ribs)
• 2 garlic cloves, minced
• ¹/₈ teaspoon pepper
• 3 teaspoons chopped fresh or 1 teaspoon dried rosemary, divided
• + 8 more ingredients
• • Cooking spray
  • ¼ cup minced shallots
  • ¼ cup dry white wine
  • ½ cup low-salt chicken broth
  • Red grapes (optional)
  • 2 teaspoons honey
  • ½ teaspoon cornstarch
  • Thyme sprigs (optional)

Trim fat from lamb. Combine vinegar, 2 teaspoons rosemary, and minced garlic in a large zip-top plastic bag. Add the lamb to bag, and seal. Marinate in refrigerator for at least 6 to 12 hours, turning occasionally. Preheat oven to 450°. Remove lamb from bag, reserving marinade. Sprinkle lamb with...

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