Rosemary Rack of Lamb with Balsamic-Raisin Reduction

1 cup dry red wine
3/4 cup balsamic vinegar
1/4 cup raisins
1 tbsp. brown sugar
1 tbsp. margarine
1 1½ lbs. French-cut rack of lamb (8 ribs), trimmed
2 tsp. finely chopped fresh rosemary
1/2 tsp. salt
1/4 tsp. white pepper

Combine first 4 ingredients in a small saucepan; bring to a boil. Cook until
reduced to 1/2 cup (about 15 minutes). Remove from heat; cool
slightly. Add the butter, stirring well with a whisk; keep warm.

Sprinkle lamb with rosemary, salt, and pepper. Place lamb, meat side up, on a
broiler pan coated with cooking spray. Bake at 425° for 30 minutes or
until a thermometer registers 145° (medium-rare) to 160° (medium). Let
stand 5 minutes. Slice rack into 8 pieces. Serve with reduction.

4 servings