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Rack Of Lamb In Mustard Crust With Northern White Beans

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CATEGORY CUISINE TAG YIELD
Meats, Grains Meats 6 Servings

INGREDIENTS

1 Rosemary sprig, chopped
2 Garlic cloves, chopped
1/2 c Chablis
4 T Dijon mustard
4 T Extra virgin olive oil
Salt and pepper
2 9-rib racks of lamb
well trimmed and cut
between each third bone.
4 T Sweet butter, or as needed
Northern White Beans

INSTRUCTIONS

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 pure 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 450øF. Place the lamb racks  in a
baking pan and roast them for 10 minutes, or until they are  medium
rare.  Turn the lamb so that all sides are evenly browned.  Remove the
lamb racks from the oven and place them on a warm plate.  Let them rest
for 5 minutes. Slice the lamb between each bone. On  each of 6
individual serving plates place the Northern White Beans.  Place the
lamb on top.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 44
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 1.3mg
Sodium: 126.4mg
Potassium: 50.4mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: <1g
Protein: <1g


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