For the lamb
2 T olive oil 2 8-bone racks of lamb, frenched Salt and black pepper, to taste 3 T Grey Poupon mustard 2 cups herb crust (see recipe)
Heat olive oil in a heavy-duty skillet large enough to accommodate the 8-bone rack of lamb. Season lamb racks with salt and pepper and place in a hot skillet, sear all around. Remove racks from skillet, brush with Grey Poupon and coat with Herb Crust. Place racks back in skillet bones down and put in 400 F preheated oven for approximately 15-18 minutes (medium rare).
For the Herb Crust
1 1/2 cups bread crumbs 3 T fresh thyme leaves, finely chopped 1 T fresh rosemary, finely chopped 2 T fresh garlic, finely chopped 2 T fresh Italian parsley, finely chopped
Mix all ingredients well.
For the Northern Bean and Green Lentil Medley
2 quarts water 1 bay leaf 2 T salt 1/2 small onion, peeled 2 cups northern beans, soaked in cold water overnight 1/4 cup extra virgin olive oil 1 cup onions, finely diced 1/2 cup celery, finely diced 1/2 cup carrots, finely diced 1 jalapeno pepper, finely diced 1 T garlic, minced 1 t fresh ginger, minced White stock, as needed 1 sachet with some fresh thyme, rosemary and parsley stems Salt and pepper, to taste 1 cup green lentils, cooked 2 T chives, short cut 2 T Italian parsley, chopped Place water in a soup pot with bay leaf, salt, onion and northern beans and bring to a boil. When beans are soft, strain and discard cooking liquid. Wash pot. Put olive oil, onions, celery, carrots and jalapeno in pot and set on medium heat. Saute until vegetables are translucent, not caramelized. Add garlic and ginger and cook a little more. Add beans, sachet with herbs and white stock just to cover the beans and vegetable mixture. Season with salt and pepper to taste, and simmer over medium heat until vegetables are soft. Remove from heat. Remove sachet and discard. Stir in Italian parsley, chives and green lentils. Adjust seasoning and serve.
For the French Beans with Caramelized Shallots
3 T butter 2 shallot onions, fine diced 1 pound French beans, cleaned, blanched in very salty water and chilled Salt and pepper to taste
Melt butter in a skillet, add shallots and saut until caramelized. Add blanched beans, season with salt and pepper and reheat. Serve immediately.
To serve this dish:
Ladle about 3/4 cup of the Northern Bean and Green Lentil Medley into the well of a 10- to 12-inch plate. Put a pile of French beans on the same plate at the 12 o'clock position. Cut the lamb racks between the bones and put three chops of lamb on each plate, leaning the bones onto the pile of French beans. Serve immediately.
Herb-crusted Rack of Lamb, Northern Bean and Green Lentil Medley, French Beans with Caramelized Shallots