Rosemary-Crusted Rack of Lamb With Balsamic Sauce

Ask your butcher to prepare a French-style rack of lamb (which has its bones peeled right down to the loin).
Cut off the fat from the lamb. Combine the vinegar, 2 teaspoons rosemary, and minced garlic in a large zippered plastic bag. Put the lamb in a bag and seal it. Marinate in the refrigerator for at least 6-12 hours, turning occasionally.Preheat the oven to 450 degrees.Remove the lamb from the bag, reserving the marinade. Sprinkle the lamb with pepper. Combine the breadcrumbs and 1 teaspoon of crushed rosemary and sprinkle the breadcrumbs on the meaty side of the lamb. Place the lamb meat side up on a jelly dish greased with cooking spray. Insert the meat thermometer into the thickest part of the lamb, taking care not to touch the bones. Bake the lamb at 450 ° for 20 minutes or until the meat thermometer reads 145 ° (medium-deep-fried) or until the lamb reaches the desired degree of roasting.Heat the olive oil in a large nonstick skillet over medium-high heat; add the shallots and simmer for 4 minutes. Add the white wine and remaining marinade and bring to a boil. Reduce the heat and simmer uncovered for 8 minutes or until the liquid has almost evaporated. Add the chicken stock and bring to a boil. Reduce heat and simmer, uncovered, until reduced to 1/3 cup (about 5 minutes). Combine the honey and cornstarch and add to the stock mixture. Bring to a boil and cook for 1 minute, stirring constantly.Cut the quads into 8 chops. Serve the sauce with lamb; garnish with thyme sprigs and red grapes if desired.Note: You can use 3/4 cup of low-salt chicken broth and skip the wine if desired.