Lamb Chops With Rosemary Flageolets

• 2 tablespoons olive oil, divided
• 1 1/4 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 fat-free, less-sodium chicken broth
• 2 teaspoons chopped fresh rosemary, divided
• 3/4 teaspoon salt, divided
• 6 (4-ounce) lamb loin chops, trimmed
• 1/4 teaspoon freshly ground black pepper
• Rosemary sprigs (optional)

1. Heat 1 tablespoon 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 teaspoon rosemary, and 1/2 teaspoon salt; bring to a simmer. Remove from heat, and keep warm.
2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle lamb evenly with remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt, and pepper. Add lamb to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture. Garnish with rosemary sprigs, if desired.

olive oil, carrot, celery, shallots, garlic, white wine, beans, chicken broth, fresh rosemary, salt, lamb loin chops, freshly ground black pepper, rosemary

Taken from www.myrecipes.com/recipe/lamb-chops-with-rosemary-flageolets (may not work)