Porcini-Herb Crusted Roast Rack of Lamb with White Bean Ragout

Trim fat from meat. Set aside.

In a food processor bowl with metal blade, combine dried mushrooms, salt and black pepper. Cover; process mushrooms to a powder. Add oil, Worcestershire sauce, shallots and garlic. Cover; process mixture till pureed. Stir in thyme and 2 tablespoons rosemary. Using your fingers, gently press the porcini-herb mixture onto all meaty sides of lamb. Cover; refrigerate for several hours or overnight.

Remove lamb from refrigerator. Place lamb, meaty side up, on a rack in a shallow roasting pan. Roast in a 325° oven till instant-read thermometer inserted in a meaty portion of lamb registers 140° for medium-rare (1 to 1 1/4 hours). Transfer lamb to a cutting board. Cover loosely with foil; let stand 15 minutes before carving. (The meat's temperature will rise 5° during standing.)

To carve lamb, cut into chops by slicing between rib bones.

To serve, evenly divide the White Bean Ragout in 4 shallow soup plates. Arrange the chops around the piles of beans. Garnish each serving with rosemary sprigs and chopped chives, if you like.