Rack Of Lamb With Mustard-Shallot 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

2 medium shallots, thinly sliced

1/4 cup dry white wine

1/4 cup chicken stock or low-sodium broth

1 tablespoon whole grain mustard

2 teaspoons Dijon mustard

2 teaspoons chopped thyme

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