Lamb Chops with Bean Rice
Season the lamb chops with freshly ground pepper and roll in flour with lemon zest.
Peel the onion and chop finely. Drain the beans and rinse.
For the bean rice, heat butter in a medium saucepan and saute the onion. Add in the rice and saute well. Add in the beans and chopped rosemary, pour in the water and add ½ teaspoon salt. Cook covered over moderate heat for about 30 minutes, until all the liquid has been absorbed by the rice.
Wash the rosemary sprigs and divide into 4-8 smaller twigs. Brown the lamb chops in hot oil from both sides, transfer to a overnproof plate, put the rosemary sprigs in between and cover with aluminum foil.
Bake in a preheated oven at 100°C (fan: 80°C, gas mark 1) (approximately 210°F) for about 15 minutes.
Transfer the cooked bean rice to plates and pour the lemon juice over. Top the rice with lamb chops and the rosemary. Serve hot.