Pepper-Crusted Rack of Lamb over Creamy Cannellinis

Wham bam thank you lamb

Someone was very, very happy with her birthday meal.

Creamy Cannellini Beans

• 8 ounces dried cannellini beans
• 4 garlic cloves, sliced thin
• 2 tbsp fresh rosemary
• black pepper
• lemon juice
• olive oil
• 1/4 cup Romano

Soak beans overnight. Toss in garlic and bring to a boil. Season with salt and pepper and simmer until beans are thick, soft and beginning to fall apart, about 90 minutes. Add oil, lemon juice and rosemary and adjust seasoning to taste. Add cheese and let stand for 10 minutes before serving.

Rack of lamb

• 2 tbsp Romano
• 1 tbsp black pepper
• 1 tbsp rosemary
• 1 tbsp sesame seeds
• olive oil
• 4 tbsp butter
• salt

Rinse lamb. Season with salt and pepper. In a large cast iron skillet melt butter over medium heat. Place lamb flesh side down and sear for three minutes. On a large plate combine cheese, rosemary, sesame seeds and black pepper. Drizzle olive oil over topping until it sticks together. Place seared top of meat in mixture and press it in. Put lamb flesh side up back into the pan and into a oven at 365 degrees. Cook until lamb is rare to medium rare (135-150 degrees), about 5-7 minutes. Let meat rest 10 minutes before cutting. Serve sliced on top of beans.