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["Boil all ingredients in large saucepan until reduced to 2 1/3 cups, about 20 minutes.", "Cool.", "Puree in blender.", "DO AHEAD: Can be made 5 days ahead.", "Cover and refrigerate.", "Pulse grapes, olives, chopped rosemary, vinegar, and garlic clove in mini processor until olives are chopped.", "Transfer to bowl.", "Mix in ground lamb,1/2 teaspoon salt, and 1/4 teaspoon pepper.", "Sprinkle racks of lamb with salt and pepper.", "Heat 1 tablespoon oil in large skillet over medium-high heat.", "Add 1 rack, meat side down, and cook until browned, about 5 minutes.", "Set on rimmed baking sheet, meat side up.", "Repeat with 1 tablespoon oil and remaining rack; reserve skillet.", "Cool lamb completely.", "Add 1/2 cup broth to skillet.", "Boil until reduced to glaze, scraping up browned bits.", "Add to sauce.", "Cover and chill.", "Spread each rack with 1 tablespoon mustard.", "Press half of lamb sausage over top of each rack (layer will be thin).", "DO AHEAD: Can be made 1 day ahead.", "Cover and chill.", "Preheat oven to 425F.", "Combine breadcrumbs, 2 tablespoons oil, and 2 tablespoons mustard in medium skillet.", "Toss over medium heat until beginning to color, about 5 minutes.", "Press crumbs over sausage on each rack.", "Cut through crumb crust (not lamb) between bones to score.", "Roast until thermometer inserted into center registers 135F, about 30 minutes for medium-rare.", "Transfer lamb to platter; let rest 10 minutes.", "Pour juices from baking sheet into sauce.", "Simmer in small saucepan until reduced to about 1 1/3 cups, about 9 minutes (sauce will thicken slightly).", "Season with salt and pepper.", "Cut lamb between bones into chops.", "Set two on each plate.", "Spoon sauce over.", "Martin Codax 2005 ""Ergo""Tempranillo (Spain, $14), with lively fruit,full body, and supple texture."]
