Ingredients

• 2 cups beef stock or canned beef broth
• 2 cups chicken stock or canned low-salt chicken broth
• 2/3 cup ruby Port
• 1/3 cup minced shallots
• 2 teaspoons minced fresh thyme
• 2 tablespoons (1/4 stick) unsalted butter, room temperature
• 1 tablespoon all purpose flour
• 2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
• 1/4 cup Dijon mustard
• 3/4 cup (packed) fresh breadcrumbs from crustless French bread
• 3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)
• 6 tablespoons chopped fresh parsley
• 3 tablespoons unsalted butter, melted
• 1 1/2 tablespoons minced garlic
• 1/2 cup chopped pitted Kalamata olives

Instructions

1. Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.