Roast Lamb with Lamb Sausage Crust and Fresh Grape Pan Sauce Recipe | Epicurious

Ingredients

• 2 cups halved seedless red grapes
• 2 cups tawny Port
• 2 cups low-salt chicken broth
• 2 teaspoons chopped fresh rosemary
• 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