Roast Rack of Lamb with White Beans and Watercress
Ingredients
- 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
Instructions
Roast Rack of Lamb with White Beans and Watercress serves 4 original recipe by Food & Wine.
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