Lamb Chops with Bean Puree

How to prepare lamb chops with bean puree

1. Put the oil in a small saucepan together with the rosemary sprigs and garlic cloves cut in half. Heat over low heat until the oil is hot and keep it like that for 5 minutes. Don't let it sizzle or the garlic brown during this time - keep the heat low. Remove from heat, cover the saucepan and let it cool. This is the rosemary-infused oil.
2. Season the chops with salt, black pepper, and chili flakes. Add 2 tablespoons of the rosemary-infused oil from step 1 and the chopped leaves from 1 sprig of rosemary. Massage the meat well and let it marinate for at least a few hours in the refrigerator.
   * the steps above can be done a day ahead
3. Heat a grill pan very well, about 5 minutes over high heat, without adding any fat. Grill the chops on all sides (first on the side opposite the bones, then on the cut sides) until you get nice grill marks, about 2 minutes per side.
4. Place the chops again with the bone side down. Move the pan into the oven preheated to 200°C and leave for 10 minutes (if you want them medium-rare) or 15 minutes (if you want them well done but still juicy).
5. Remove the chops and cover with aluminum foil. Let rest while you prepare the bean puree.
7. In a mortar, crush the parsley leaves with a little coarse salt. Add 2 tablespoons of the rosemary-infused oil and continue pounding until you have a sauce.
8. If the beans are from the refrigerator, reheat them in their cooking water. Put 500g of cooked beans in a food processor together with the remaining rosemary-infused oil and one garlic clove from the oil. Blend well. If it doesn't blend easily to achieve a fine puree, add about 50ml of the bean cooking water and continue blending. Season the puree with salt and black pepper.
9. Place 2 tablespoons of bean puree on each plate. Place a lamb chop on top. Drizzle everything with the oil from the mortar. Sprinkle a little fleur de sel over the chop.

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