Cumin and Mustard Rack of Lamb and White Bean Salad



2 frenched American Lamb racks (about 2 pounds each)
2 tablespoons Dijon-style mustard
2 tablespoons whole cumin seeds
2 teaspoons salt
1 teaspoon pepper

White Bean Salad

2 15-ounce cans butter beans (no salt added)
3 celery stalks, thinly sliced
1 small red chili pepper, thinly sliced
1/4 cup sliced sweet Peppadew peppers
3 tablespoons chopped fresh basil
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil



Carefully trim top layer of fat from lamb racks. Rub each rack with mustard. Sprinkle each rack with cumin, salt and pepper. Heat gas grill to high; scrape grates clean and brush with oil. Place racks on grill, fat side down; cook until browned and racks can be easily flipped, about 5 minutes. Flip racks; grill about 5 minutes more. Reduce heat to medium; cover and cook racks about 15 minutes more, or until internal temperature reaches 145°F for medium-rare. Remove to clean plate; let rest 5 minutes. Carve racks into chops, carefully slicing between each bone.

White Bean Salad

In a large bowl, combine beans, celery, chili pepper, Peppadew peppers, basil, lemon juice and oil. Gently toss to combine; top with extra basil leaves, and serve with lamb chops.

click the above image to see a larger photo

SERVINGS: 4 to 6

PREP TIME: 10 minutes

COOK TIME: 25 minutes