Rack of Lamb in Mustard Crust with Northern White Beans

Yield:	6 Servings
Categories:	Meats

1		Rosemary sprig; chopped
2		Garlic cloves; chopped
1/2	c	Chablis
4	tb	Dijon mustard
4	tb	Extra virgin olive oil
		Salt and pepper
2		9-rib racks of lamb well trimmed and cut between each third bone.
4	tb	Sweet butter (or as needed)
		Northern White Beans