2 cloves garlic, minced
1/2 cup Dijon mustard
2 tablespoons chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 racks of lamb, frenched (2 pounds each)
2 15-ounce cans butter beans, rinsed
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat the oven to 450°F.
In a bowl, combine the garlic, mustard, tarragon, salt, pepper, and olive oil. Pat the racks of lamb dry and slather the fat side evenly with the mustard mixture.
Roast the racks of lamb for 25 minutes. Remove from the oven, tent with foil, and allow to stand for 10 minutes.
Meanwhile, heat the butter, beans, salt, and pepper in a saucepan. Cook until heated through.
Carve the lamb. Serve on heated plates with the butter beans.