1 Rosemary sprig; chopped

2 Garlic cloves; chopped

1/2 c Chablis

4 tb Dijon mustard

4 tb Extra virgin olive oil

Salt and pepper 2 9-rib racks of lamb

- well trimmed and cut - between each third bone. 4 tb Sweet butter (or as needed)

Northern White Beans In a small saucepan place the rosemary, garlic, and Chablis. Cook the ingredients on medium heat for 4 to 6 minutes, or until the liquid is reduced to 2 tablespoons. Pour marinade into a blender and pur_e it. Add the mustard and blend it in. With the blender still running, slowly dribble in the olive oil. Season the mustard paste with the salt and set it aside. Season the lamb with the salt and pepper. Coat both sides with the mustard paste. In a large saut_ pan place the butter and heat it on medium high until it has melted. Add the lamb racks and saut_ them for 2 to 3 minutes on each side, or until they are lightly browned. Preheat the oven to 450