Paste

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary leaves
• 2½ teaspoons kosher salt
• 2 teaspoons finely chopped fresh thyme leaves
• 2 teaspoons minced garlic
• 1 teaspoon freshly ground black pepper
• 1 teaspoon herbes de Provence

• 2 racks of lamb, each about 910 grams, bones frenched
• 1 head garlic
• Extra-virgin olive oil
• 60 grams finely chopped shallots
• ⅛ teaspoon crushed red pepper flakes
• ½ teaspoon finely chopped fresh rosemary leaves
• ¼ teaspoon freshly ground black pepper
• 2 cans (each 430 grams) cannellini beans, rinsed and drained
• 120 milliliters water
• 2 teaspoons tomato paste
• Kosher salt
• 1½ tablespoon finely chopped fresh Italian parsley leaves