Mustard-Glazed Lamb Chops with White Beans and Celery

• 2 teaspoons dry mustard
• Salt and freshly ground pepper
• 4 loin lamb chops, cut 1 1/2 inches thick (about 2 pounds)
• 1 1/2 tablespoons chopped marjoram
• 5 tablespoons olive oil
• 3 celery ribs, thinly sliced crosswise (1 cup)
• 2 leeks, white parts only, halved lengthwise and thinly sliced crosswise
• One 14-ounce can cannellini beans, drained
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon vegetable oil

1. Preheat the oven to 450.
2. In a small bowl, mix the dry mustard with 3/4 teaspoon each of the salt and pepper.
3. Season the lamb chops with the mustard mixture and the marjoram.
4. Drizzle 2 tablespoons of the olive oil over the chops and let stand at room temperature for 15 minutes.
5. Meanwhile, in a medium saucepan, heat the remaining 3 tablespoons of olive oil.
6. Add the celery and leeks and season with salt and pepper.
7. Cover and cook over moderate heat, stirring occasionally, until softened but not browned, about 5 minutes.
8. Add the beans and the Dijon mustard and stir gently until heated through, about 2 minutes.
9. Cover and keep warm.
10. In a large, heavy, ovenproof skillet, heat the oil.
11. Add the lamb chops and cook over high heat, until well-browned, about 1 minute per side.
12. Sear the fatty edge of the chops for 20 seconds.
13. Transfer the skillet to the oven and roast the chops for 8 minutes for medium rare, turning them once.
14. Arrange the chops on a platter and let rest for 5 minutes.
15. Spoon the beans alongside and serve.

mustard, salt, chops, marjoram, olive oil, celery, leeks, cannellini beans, mustard, vegetable oil

Taken from www.foodandwine.com/recipes/november-2007-mustard-glazed-lamb-chops-with-white-beans-and-celery (may not work)