Instructions

• In a small bowl combine ½ cup finely chopped shallots, the ¼ cup extra virgin olive oil, 3 large garlic cloves (minced), 1½ teaspoons minced fresh rosemary and salt and pepper to taste. This is the shallot marinade.
• Arrange the 6 lamb loin chops in a single layer in a glass baking dish. Spoon the shallot marinade over the chops, turning each chop so both sides are coated. Cover the dish and refrigerate for at least 2 hours.
• About 15 minutes before you plan to broil, position an oven rack 3 to 4 inches from the broiler and preheat the broiler.
• Remove the lamb from the refrigerator. Remove the chops from the marinating mixture, letting excess marinade drip back into the dish, and place the chops on a baking sheet. Transfer the remaining shallot marinade from the baking dish to a medium saucepan.
• Place the baking sheet under the broiler and broil the chops about 5 minutes per side for medium-rare, flipping once (watch closely, broiler strength varies).
• While the chops are broiling, bring the shallot marinade in the medium saucepan to a simmer. Add the one 15-ounce can cannellini beans (rinsed and drained) and the 2 medium Roma tomatoes (chopped). Stir and heat through, then season to taste with salt and pepper. Cover the saucepan and keep the bean mixture warm.
• Just before serving, heat 1 tablespoon extra virgin olive oil in a large skillet over high heat. Add the 5 cups fresh spinach and sauté until wilted, about 3 minutes. Season the spinach to taste with salt and pepper.
• To serve, spoon the warm bean mixture onto plates, top with the sautéed spinach, place the broiled lamb chops on top (or alongside), and serve.