Grilled Marinated Lamb Chops with Giant White Beans

Lamb Chops:

• 1 rack of lamb cut into 8 chops
• Sea salt
• Freshly ground pepper
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 springs fresh thyme
• 2 tablespoons fresh lemon juice
• Grated zest of 1 lemon
• 1 tablespoon fresh rosemary, chopped
• 1 bay leaf, crushed
• 1 1/2 cups dry red wine

White Beans:

• 1 cup dried giant Peruvian beans
• 2 cups extra virgin olive oil
• 2 cloves garlic, smashed
• 2 sprigs rosemary
• 3/4 teaspoon sea salt
• 3/4 teaspoon freshly ground pepper

Prepare the lamb: season the chops with salt and pepper. Lay the chops flat next to each other in a non-reactive 13 x 9-inch baking dish. Sprinkle with the onion, garlic, thyme, lemon juice, lemon zest, rosemary, and bay leaf. Pour in the red wine. Turn the chops over, cover with plastic wrap, and refrigerate for 2 hours, turning once halfway through.

Prepare the beans: place the dried beans in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil over medium heat and cook until tender, 45 minutes to 1 hour. Bake the beans: preheat the oven to 200°F. Strain the beans and transfer to an 8-inch baking dish. Add the olive oil, garlic, rosemary, salt, and pepper. Cover with foil and bake for 45 minutes. 

Grill the chops: prepare a charcoal grill or preheat a gas grill to medium-high. Remove the chops from the marinade and pat dry with paper towels. Season lightly with salt and pepper. Arrange on the grill and cook until nicely browned and grill marked, 3 to 4 minutes on each side for medium-rare, or until an instant-read thermometer registers 120°F when inserted into the thickest part.

To serve, divide the beans among 4 warmed plates (or 8 plates if using as an appetizer). Drizzle some of the garlic and rosemary-infused oil from the pan over the beans. Divide the grilled chops on top of the beans and serve immediately.