Ingredients

2 cups halved seedless red grapes

2 cups tawny Port

2 cups low-salt chicken broth

2 teaspoons chopped fresh rosemary

Sausage Crust and Lamb:

• 1/2 cup halved seedless red grapes
• 1/4 cup halved pitted Kalamata olives
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon balsamic vinegar
• 1 small garlic clove
• 8 ounces ground lamb
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 2- to 2 1/2-pound well-trimmed racks of lamb (each with 8 bones)
• 4 tablespoons olive oil, divided
• 1/2 cup low-salt chicken broth
• 4 tablespoons Dijon mustard, divided
• 2 1/2 cups fresh breadcrumbs made from crustless French bread

Description

A Savory Crust And Simple Sauce Lift This Roast Into The Special-occasion Realm.

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