1

Mix shallots, ¼ cup olive oil, garlic and rosemary in a small bowl. Season with pepper. Arrange chops in single layer in glass baking dish. Spoon shallot mixture over. Turn to coat both sides. Cover and refrigerate for 2 hours.

2

Preheat broiler. Remove lamb from glass pan and place on baking sheet. Transfer shallot mixture to heavy medium saucepan and bring to a simmer. Add beans and chopped tomatoes and stir to heat through. Season to taste with salt and pepper. Cover bean mixture and keep warm.

3

Broil chops about 5 minutes per side for medium-rare.

4

Meanwhile, heat remaining 1 T. olive oil in heavy large skillet over high heat. Add spinach and sauté until wilted, about 3 minutes. Season to taste with salt and pepper.

5

Spoon bean mixture onto plates. Top with sautéed spinach and lamb chops and serve.