Title: Jameson farm's lamb with chiles and cranberry beans
 Categories: 
      Yield: 4 Servings
 
           For the Lamb-
      4    Racks and 4 T-bones of lamb
      2 tb Rosemary
    1/2 c  Garlic cloves
      1 tb Black pepper
      4 tb Olive oil
           Coarse sea salt to taste
           For the Beans:
      2 c  Fresh cranberry beans
      8    Garlic cloves
    1/4 c  Onion
      1 tb Rosemary
      1 ts Black pepper
      4    Bay leaves
      4 c  Chicken stock
           Coarse sea salt to taste
           For the Chiles and Peppers:
      1    Poblano chile
      1    Anaheim chile
      1    Pimento chile
      1    Red bell pepper
      1    Yellow bell pepper
      8    Chinese onions
      4    Garlic cloves
           Salt and black pepper to
           Taste
 
  Preparing the Lamb:
  
  Marinate the lamb in all of the listed ingredients, except the salt
  which is used only before cooking the lamb. Reserve for four hours,
  refrigerated.
  
  Preparing the Beans:
  
  Place all of the ingredients, except the salt, in a heavy pot. Bring
  to a boil and simmer for 15 minutes. Add salt and finish cooking
  until tender. Cool in liquid. reserve beans and juice. Disregard
  aromats.
  
  Preparing the Chiles and Peppers:
  
  Mesquite grill all of the chiles, peppers and onions. Place the garlic
  cloves in a tin foil pouch and roast on the grill. Place the chiles
  and peppers in a plastic container with a lid and allow them to sweat
  (this will enable you to peel them easily). Peel, cut into slices,
  and season.
  
  Preparing the Dish:
  
  Heat a heavy pan over high heat. Season lamb well with salt and
  pepper. Sear well and brown on all sides. Roast at 450 degrees F for
       10    minutes.
  
  Add the cut chiles and beans to the pan. Cook for five minutes more
  and remove the lamb. Deglaze with bean juices and glaze. Slice lamb
  and serve over glazed beans and peppers.
  
  Yield: 4 servings