Lamb Chops with Rosemary Flageolets

2 tbsp. olive oil
1¼ cups finely chopped carrot
1 cup finely chopped celery
3/4 cup finely chopped shallots
4 garlic cloves, minced
1/2 cup dry white wine
4 cups cooked flageolet beans
2 cups chicken broth
2 tsp. chopped fresh rosemary
3/4 tsp. salt
6 lamb loin chops, trimmed
1/4 tsp. white pepper

Heat 1 tbsp. oil in a large saucepan over medium heat. Add carrot, celery,
shallots, and garlic to pan; cover and cook 15 minutes or until tender and
golden brown, stirring occasionally. Add wine to pan; cook 2 minutes or
until liquid almost evaporates. Add beans, broth, 1 tsp. rosemary, and 1/2 tsp.
salt; bring to a simmer. Remove from heat, and keep warm.

Heat remaining oil in a large skillet over medium-high heat. Sprinkle lamb
evenly with remaining rosemary, salt, and pepper. Add lamb to pan; cook
3 minutes on each side or until desired degree of doneness. Serve with
bean mixture.

6 servings