Ingredients
- 1 small shallot
- 2 frenched lamb racks (1 1/2–1 3/4 lb each)
- 1 (5 oz) bag dried cherries
- 1 1/4 cups reduced-sodium beef broth
- 1/4 cup + 1 cup cherry preserves, divided
- 6 teaspoons coarse-ground mustard, divided
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon Worcestershire sauce
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