Rack Of Lamb With Chimichurri Sauce

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2 1/2 tablespoons unsalted butter

1/4 cup finely chopped onion

1 teaspoon minced fresh thyme

1 cup Thai black rice or wild rice (about 6 ounces)

2 1/2 cups chicken stock or canned low-sodium broth

Table salt and freshly ground pepper

2 cups kosher salt

12 unpeeled shallots

2 frenched racks of lamb with 8 bones each

Mahaffey's Chimchurri Sauce

2 tablespoons olive oil

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