- Two 1 1/4-pound racks of lamb, bones frenched
- Kosher salt and freshly ground pepper
- 7 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup red wine vinegar
- One 19-ounce can cannellini beans, drained and rinsed
- 2 bunches watercress (10 ounces), stems trimmed
- Preheat the oven to 425°. Season the lamb with salt and pepper. In a very large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the lamb fat side down and cook over moderately high heat until well browned, about 4 minutes. Turn the lamb fat side up and roast in the oven for about 18 minutes, until medium-rare. Transfer the lamb to a work surface and let rest for 5 minutes.
- Meanwhile, pour off all but 1 tablespoon of oil from the skillet. Stir in the shallot and cook over moderately low heat, until tender, 1 minute. Whisk in the mustard and vinegar. Gradually whisk in the remaining 6 tablespoons of olive oil. Add the beans to the skillet, season with salt and pepper and stir to combine.
- Spread the watercress on a serving platter. Pour the white beans over the watercress. Cut the lamb between the ribs into chops. Arrange the chops on top of the white beans and serve.
Contributed By Melissa Rubel Jacobson Photo Published