Chicken Fried Lamb With White Wine Pan Gravy

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2 pounds boneless leg of lamb (or shoulder), trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1 whole egg, plus more if needed, for dredging

1/4 cup vegetable oil, for cooking

1 tablespoon vegetable oil

1/2 cup dry white wine

2 teaspoons Dijon mustard

2 cups vegetable stock

1/2 cup whole milk

1/2 teaspoon chopped fresh thyme leaves (3 to 4 sprigs)

Kosher salt and freshly ground black pepper

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