Instructions: To make the Marinade: In a food processor, combine the onion, garlic, tomatoes, parsley, rosemary, mustard, red wine, salt and pepper. Process until pureed, then pour into a large bowl.

Trim any excess fat from the lamb and "french" the racks (cut the meat away from the ends of the ribs). Add the lamb to the bowl, turn to coat, cover and refrigerate for 4 to 6 hours.

To make the White Beans: In a large saucepan over high heat, combine the beans and 4 cups water and bring to a boil. Remove from the heat, cover, and let rest for 1 hour.

Drain and rinse the beans, then return them to the saucepan with the chicken broth, onion, carrot, celery and oregano. Season with pepper to taste. Bring the mixture to a boil, then lower the heat to a simmer and cook until the beans are tender, 1 to 1 1/2 hours.

During the last 10 minutes of cooking, season with salt to taste. Remove and discard the onion, carrot and celery. Drain the beans and transfer them to a medium bowl. Add the olive oil, vinegar, parsley, tomato and olives. Mix well. Taste for seasonings. Serve the white bean salad at room temperature.

Remove the lamb from the marinade. Cover the bones with aluminum foil to prevent them from burning. Lightly brush the cooking grate with vegetable oil. Grill the lamb directly over medium heat, turning once. The lamb will take 20 to 30 minutes to reach medium-rare. Let the lamb rest for 5 minutes before cutting it into chops. Serve warm with the white beans.

This recipe yields 4 servings.

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