1 1/2 c. canned ready-to-serve chicken broth
1 lb. 2 oz. (8 ribs) Frenched rack of lamb
1 tbsp. minced fresh thyme
2 tbsp. firmly packed brown sugar

Frenching means to trim away the fat and meat between the upper portion of the ribs, leaving the bones exposed. Ask your butcher to do this for you.

In a 4-quart saucepan combine broth and 1/2 cup water; set steamer in saucepan and arrange lamb in steamer. Cover tightly and cook over medium-high heat until liquid comes to a boil; let steam about 30 minutes, or until done to taste.

Transfer lamb to carving board, discarding cooking liquid; let cool slightly. Rub lamb thoroughly with thyme, then spread with brown sugar. Let stand for 10 minutes before carving.