Pair with our 2021 Howell Mountain Cabernet.

The day before, soak the beans in a large bowl. Dissolve 3 tablespoons kosher salt in 1 gallon room temperature water. Add the beans and let soak overnight.

When you are ready to cook the beans, rinse and drain them thoroughly. Transfer them to a dutch oven or heavy-bottomed pot. Add the stock and bring to a simmer. Add the onion, carrot, celery, bouquet garni, and about one tablespoon olive oil. Cut a round of parchment paper to fit inside the pot and press the paper gently onto the liquid. Turn down the heat to a very gentle simmer and cook the beans until tender, stirring occasionally. Check beans after 30 minutes and when the beans are done, remove the onion, carrot, celery, and bouquet garni. Season the beans with salt and let cool in their broth. Refrigerate if not using immediately. The beans may be made a day in advance.

To prepare the lamb, in a small bowl, combine the garlic, herbs de Provence, Dijon mustard, and enough olive oil to make a loose paste. Set aside. Rub the lamb with a little olive oil and season generously with salt. Sear the racks, meat side down, in a cast iron pan or heavy-bottomed sauté pan.

Place the lamb, fat side up, in a roasting pan or on sheet pan. Coat the meat with the mustard mixture. Allow to stand for 1 hour at room temperature. Preheat the oven to 450°F and place a rack in the middle of the oven. If necessary, remove the flageolets from the refrigerator.

Place the flageolets in a casserole. Add the minced spring garlic and enough of the cooking broth to moisten the beans. Cover and set in the oven to warm through. Roast the lamb for 10 minutes. Reduce the temperature to 350°F, rotate the pan, and continue cooking for 10 to 15 minutes, or until the meat reaches an internal temperature of 130°F for medium rare. Remove from the oven, transfer
the meat to a warm plate, and let rest for 10 minutes.

Slice the lamb between the bones and place on a serving platter. Serve the flageolets alongside