Côtelettes d’Agneau with Flageolet Beans (Lamb Cutlets and Beans)

• 2 Shallot
• 3 cloves Garlic
• 2 tbsp Olive oil
• 500 g Flageolet beans
• 350 ml Chicken stock
• 2 sprigs Fresh rosemary
• 8 Lamb chops
• 30 g Unsalted butter

1. Finely slice the shallots and thinly slice the garlic. Set a large frying pan over medium heat and a saucepan over medium-low heat.
2. Warm 1 tbsp olive oil in the saucepan, then cook the shallots with a pinch of salt for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the flageolet beans, chicken stock and 1 rosemary sprig to the saucepan. Bring to a gentle simmer, then cook for 15 to 20 minutes, stirring occasionally, until the beans are tender and the liquid is slightly reduced.
4. While the beans simmer, pat the lamb chops dry and season with salt. Heat the remaining 1 tbsp olive oil in the frying pan over medium-high heat until shimmering, then add the lamb and the remaining rosemary sprig.
5. Sear the lamb chops for 2 to 3 minutes per side for medium-rare, or a little longer to your liking, turning once. Transfer to a plate and rest for 5 minutes; discard the rosemary sprig from the pan.
6. Remove the rosemary sprig from the beans, then stir in the unsalted butter until glossy and silky. Taste and adjust seasoning, then spoon the beans onto plates and top with the rested lamb chops.

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