Rack of Lamb with Beans
Rinse and pat dry lamb, season with salt and pepper. Rinse and trim beans. Bring plenty of salted water to a boil and cook beans for 8 minutes. Drain and rinse in cold water, drain again.
Peel and finely chop shallots. Pluck off rosemary needles and chop finely. Heat oil in a large Dutch oven and brown lamb on all sides. Deglaze pan with red wine, broth and Grand Marnier and simmer, covered, for 1 hour on low heat. 10 minutes before the end of cooking, add shallots. Remove lamb from the pan and keep warm. Season sauce with rosemary, salt and pepper, remove from heat and add cold butter, whisk well.
Heat 2 tablespoons of butter in a pan and saute beans briefly. Slice lamb and arrange together with beans and fig quarters on plates, drizzle meat with sauce and serve.