Broiled Lamb Chops With White Bean-Rosemary Sauce

• 3 tablespoons reduced sodium soy sauce
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon vegetable oil
• 4 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage, chopped
• fresh ground pepper
• 8 (3 ounce) lamb rib chops, Frenched, 3 oz. each
• 2 cups demi-glace, follow pkg. directions to reconstitute if needed
• 1 14 cups cannellini beans, cooked, white kidney beans
• 12 teaspoon salt

1. Combine soy, WOrcestershire, mustard, oil, 2 teaspoons of rosemary, the thyme, sage, and a grinding of pepper in a large enough ziplock bag to hold the lamb.
2. Add the lamb and squeeze out the air and seal the bag.
3. Turn to coat the lamb and marinate in the refrigerator for 30 minutes.
4. Combine demi glace, beans, 1/4 teaspoons of the salt, another grinding of pepper, in a medium saucepan and bring to a simmer, reduce heat, cover and cook 15 minutes.
5. Keep hot.
6. Spray the broiler rack with non-stick spray; preheat the broiler.
7. Remove chops from the marinade and season with the remaining 1/4 teaspoons of the salt and another grinding of pepper.
8. Discard the marinade.
9. Broil the chops 5" from the heat until done to taste, about 2 minutes per side for rare.
10. Divide the sauce and beans between 4 deep plates or soup bowls.
11. Serve chops over the sauce and beans; sprinkle with the 2 remaining teaspoons of rosemary.

soy sauce, worcestershire sauce, mustard, vegetable oil, fresh rosemary, fresh thyme, fresh sage, fresh ground pepper, chops, demiglace, cannellini beans, salt

Taken from www.food.com/recipe/broiled-lamb-chops-with-white-bean-rosemary-sauce-211770 (may not work)