Offer this elegant dish with a sauté of vegetables.
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- add 1 1/2 tablespoons minced garlic 1/2 cup chopped pitted Kalamata olives
- add 1/4 cup Dijon mustard
- add 2/3 cup ruby Port
- add 3/4 cup (packed) fresh breadcrumbs from crustless French bread
- add 1/3 cup minced shallots
- add 3 tablespoons unsalted butter, melted
- add 2 cups beef stock or canned beef broth
- add 2 cups chicken stock or canned low-salt chicken broth
- add 1 tablespoon all purpose flour 2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
- add 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)
- add 6 tablespoons chopped fresh parsley
- add 2 tablespoons (1/4 stick) unsalted butter, room temperature
- add 2 teaspoons minced fresh thyme
- Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan.
- Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare.
- Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.