Rack Of Lamb With Tangerine-Chile Sauce

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1 tablespoon vegetable oil

One 2 1/2-pound frenched rack of lamb

Salt and freshly ground black pepper

1 teaspoon finely grated tangerine zest

1/2 cup fresh tangerine juice

1 small fresh red chile, thinly sliced

1/4 cup chicken stock or low-sodium broth

2 tablespoons cold unsalted butter

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