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1
Heat 1 tablespoon oil in heavy large pot over high heat.
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2
Add lamb bones and brown well, turning occasionally, about 8 minutes.
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3
Add shallot; saute 1 minute.
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4
Add stock, vinegar and wine and bring to boil.
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5
Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour.
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6
Strain broth into heavy medium saucepan; whisk in jelly.
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7
Blend butter and flour in small bowl until smooth.
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8
Bring sauce to boil over medium heat.
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9
Whisk in butter mixture.
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10
Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute.
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11
Season to taste with salt and pepper.
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12
(Can be made 1 day ahead.
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13
Cover and refrigerate.
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14
Rewarm before serving, whisking frequently.)
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15
Preheat oven to 425F.
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16
Heat remaining 2 tablespoons oil in heavy large skillet over high heat.
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17
Sprinkle lamb with thyme, salt and pepper.
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18
Add 1 lamb rack to skillet; brown on all sides, about 6 minutes.
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19
Place browned lamb rack, meat side up, on rimmed baking sheet.
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20
Repeat with second lamb rack.
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21
Roast lamb until thermometer inserted into center registers 125F for medium-rare, about 12 minutes.
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22
Let lamb stand 5 minutes.
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23
Cut lamb between bones into individual chops.
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24
Arrange chops on 4 plates.
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25
Spoon sauce over and serve.
