Rack Of Lamb With Olive-Prune Sauce

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1 tablespoon plus 2 teaspoons vegetable oil

One 2 1/2-pound frenched rack of lamb

Salt and freshly ground black pepper

1 large garlic clove, minced

1/4 cup dry red wine

8 pitted prunes, quartered

8 green Picholine olives—pitted, halved and rinsed

2 tablespoons Niçoise olives—pitted, halved and rinsed

1/4 cup chicken stock or low-sodium broth

1 teaspoon chopped rosemary

2 tablespoons cold unsalted butter

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