Lamb Chops with Shell Beans

In a large saucepan over medium heat, warm the 1 Tbs. olive oil. Add the onion and minced garlic, cover and cook, stirring occasionally, until the onion is tender, about 7 minutes. Add the beans and stock and bring to a simmer. Cook until the beans are tender, 15 to 20 minutes for fresh beans, 45 to 90 minutes for dried beans, depending on the variety. If using dried beans, add hot water as needed to keep the beans covered. In a mortar, crush the garlic clove into a paste with a pestle. Transfer to a small bowl, add 4 Tbs. of the butter, the vinegar, the 1/2 tsp. salt and 1/4 tsp. pepper and blend with a fork. Add to the cooked beans. Taste and adjust the seasonings.

Preheat an oven to 450°F.

In a large ovenproof pan over medium-high heat, warm the 1/4 cup olive oil. Lay the lamb racks, meat side down, in the pan and sear until browned, 4 to 5 minutes. Transfer the pan to the oven and roast for about 7 minutes. Turn the lamb over and roast for 5 to 7 minutes more for medium-rare, 8 to 10 minutes more for medium. Transfer the lamb to a carving board, tent with foil and let rest for 15 minutes.

Meanwhile, in a fry pan over high heat, melt the remaining 2 Tbs. butter. Add the bread crumbs and sauté until lightly toasted, 3 to 5 minutes. Transfer to a bowl. Stir in the parsley, marjoram and thyme, and season with salt and pepper. If necessary, reheat the beans over medium heat.

Brush the lamb with olive oil and sprinkle with the bread crumb mixture, pressing it into the meat. Cut each rack into chops. Divide the beans among individual plates and top with the lamb chops. Serve immediately.

Serves 4.

Adapted from Williams-Sonoma Taste of the World, edited by Chuck Williams (Gold Street Press, 2008).