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Rack Of Lamb With Cabernet Sauce


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Three 8-bone racks of lamb (1 1/2 pounds each), trimmed of all fat, bones frenched (see Note)

Coarse salt and freshly ground pepper

1 1/2 tablespoons canola oil

1 cup Cabernet Sauvignon

1 garlic clove

1 thyme sprig

1 cup chicken stock or canned low-sodium broth

2 tablespoons cold unsalted butter, cut into 4 pieces

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