Pan-Seared Loin Of Lamb

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1 3/4 pounds loin of lamb, boned and trimmed of fat (about 12 ounces), tied with kitchen string, if necessary, to form uniform shape

1 tablespoon extra-virgin olive oil

2 large branches of rosemary, stems removed and leaves coarsely chopped (about 1/4 cup)

2 garlic cloves, coarsely chopped

Kosher salt and freshly ground black pepper

1/4 cup good-quality red wine

3 cups Lamb Stock

or Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned

1 teaspoon all-purpose flour

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