Racks Of Lamb With White Beans

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
850
FAT
207%
CHOL
94%
SOD
23%

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Ingredients for 8 servings

4 racks of lamb, each with 7 or 8 ribs, 3 to 3 1⁄2 lb. total, Frenched

Salt and freshly ground pepper, to taste

1⁄2 cup extra-virgin olive oil

1 1⁄2 cups roasting crust

3 Tbs. Dijon mustard

1/3 cup minced shallots

1⁄3 cup dry sherry

1 cup chicken stock

4 tsp. veal demi-glace

2 Tbs. unsalted butter, at room temperature

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