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Honey-Glazed Rack Of Lamb
Yield: 4 servings

3 tb butter
2 1/2 cup chopped onions
1 c chopped carrot
2 c canned beef broth
1 1/2 c dry red wine
1 c canned low-salt chicken broth
1 1/2 ts tomato paste
1 ts chopped fresh rosemary
1 1/2 tb all purpose flour

1/2 c honey
3 tb soy sauce
2 tb Dijon mustard
2 1-1/4-pound trimmed racks of lamb

Melt 2 tablespoons butter in heavy large pot over medium-high heat.
Add onions and carrot and saut until deep brown, about 12 minutes.
Add beef broth and next 4 ingredients; boil 10 minutes to blend
flavors.

Mix flour and 1 tablespoon butter to paste in bowl. Whisk into
sauce. Simmer until sauce thickens, whisking occasionally, about
10 minutes. Strain. Set aside.

Preheat oven to 400 F. Whisk honey, soy sauce and mustard in small
bowl to blend; add 2 tablespoons glaze to sauce. Sprinkle lamb with
salt and pepper. Place on baking sheet. Brush each rack with some
of remaining glaze. Roast until thermometer inserted into center
of lamb registers 130 F, brushing often with more glaze, about 35
minutes.

Rewarm sauce. Season with salt and pepper. Cut lamb between bones
into chops. Serve chops with sauce.

Serves 4.

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