Rack Of Lamb With Mustard-Shallot Sauce

• 1 tablespoon plus 2 teaspoons vegetable oil
• 1 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

1. Preheat the oven to 400u0b0. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and cook over moderately high heat until richly browned, about 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the rack for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125u0b0 for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes.
2. Discard the fat in the skillet. Add the remaining 2 teaspoons of oil and the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.
3. Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.

vegetable oil, rack of lamb, salt, shallots, white wine, chicken stock, whole grain mustard, mustard, thyme

Taken from www.myrecipes.com/recipe/rack-of-lamb-mustard-shallot-sauce (may not work)