1-1/2 tsp. finely chopped fresh (or 1/2 tsp. dried) rosemary
2 garlic cloves, crushed with a garlic press
1/2 tsp. olive oil
6 loin lamb chops, 5 oz. (155 g) each, trimmed of visible fat

Beans:

4-1/2 c. (2 lb./1 kg) cooked white beans or canned white beans, rinsed and drained
1-1/2 c. (9 oz./280 g) diced fresh tomatoes or canned diced tomatoes, drained
1 small onion, finely chopped
1/2 c. (3/4 oz/20 g) chopped fresh flat-leaf (Italian) parsley
1-1/2 tsp. chopped fresh (or 1/2 tsp. dried) rosemary
3 garlic cloves, minced
3/4 tsp. ground pepper
6 small rosemary sprigs

In a small bowl, combine the rosemary, garlic and olive oil. Rub the mixture evenly into both sides of the lamb chops. Cover and marinate at room temperature for 30 minutes. For the beans, preheat an oven to 425°F. Coat a 2-quart shallow baking dish with nonstick cooking spray. In a large bowl, combine the beans, tomatoes, onion, parsley, rosemary, garlic and pepper. Spread the bean mixture into the prepared dish. Cover and bake until heated through, about 15 minutes.

Meanwhile, preheat a broiler. Arrange the lamb chops on a broiler pan and place the pan 4 inches from the heat. Broil, turning once, until lightly browned on both sides, 6 to 7 minutes total. Remove the dish from the oven and arrange the lamb chops on top of the beans, pressing down gently. Return to the oven and cook, uncovered, until the beans are lightly browned on top and the chops are fully cooked, about 10 minutes.

To serve, divide the beans and lamb chops among individual plates. Garnish with the rosemary sprigs.