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1
In a medium saucepan, melt 1 tablespoon of the butter in the olive oil.
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2
Add the chopped shallots and cook over high heat, stirring a few times, until richly browned, about 5 minutes.
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3
Add the beef stock, red wine and thyme leaves and boil over high heat until reduced to 1 cup, about 10 minutes.
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4
Strain the shallot jus into a small saucepan.
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5
Whisk in the remaining 4 tablespoons of butter, 1 tablespoon at a time.
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6
Season with salt and pepper.
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7
Preheat the oven to 400.
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8
Season the lamb with salt and pepper.
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9
In a large ovenproof skillet, heat 1 tablespoon of the vegetable oil until shimmering.
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10
Add the lamb fat side down, and cook over moderately high heat, turning once, until browned all over, about 8 minutes.
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11
Transfer the lamb to a large plate and let stand for 10 minutes.
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12
Using a mortar and pestle or spice grinder, coarsely crush the coriander seeds.
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13
Spread the coriander on a plate.
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14
Rub the lamb all over with the coriander, pressing to adhere.
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15
Pour off any fat in the skillet.
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16
Add the remaining 1 tablespoon of vegetable oil and heat until shimmering.
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17
Set the lamb in the skillet, fat side down, and transfer the skillet to the oven.
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18
Roast for about 22 minutes, turning the lamb halfway through, until the meat is medium-rare and an instant-read thermometer inserted in the thickest part registers 125.
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19
Transfer the lamb to a carving board and let rest for 10 minutes.
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20
Gently reheat the jus, stirring, until hot; do not let it boil.
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21
Cut the rack between the ribs and arrange the chops on plates.
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22
Serve, passing the shallot jus at the table.
