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Rosemary-Lemon Broiled Lamb Chops with Gremolata and White Beans, Prosciutto, and Greens

4 small sprigs or 1 long stem fresh rosemary, needles removed then finely chopped (3 tablespoons)
Zest and juice of 2 lemons
5 tablespoons extra-virgin olive oil (EVOO), divided
4 garlic cloves, chopped, divided
8 loin lamb chops
Salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley (a handful)
1 teaspoon crushed hot red pepper flakes
1 small yellow onion, chopped
1 can (15 ounces) cannellini beans, drained, well rinsed, and shaken dry
1 bunch arugula, washed and trimmed of thick stems
1/4 pound sliced prosciutto, cut into strips


Preheat the broiler to high. In a shallow dish combine the rosemary, lemon juice, about 3 tablespoons of the EVOO, and one quarter of the chopped garlic. Add the lamb chops and rub the mixture on to both sides of all the chops. Season the chops with salt and pepper and arrange the chops on a broiler pan. Place the chops about 6 to 8 inches from the broiler and cook for 5 minutes on each side. Remove the chops from the broiler and let rest for 5 minutes. While the chops are cooking, prepare the gremolata. Make a pile on your cutting board of the lemon zest, one quarter of the chopped garlic, and parsley leaves. Run your knife through the pile until well combined and finely chopped; reserve. After you prepare the gremolata, move on to the white beans, prosciutto, and greens. Preheat a large skillet with the remaining 2 tablespoons of EVOO (twice around the pan). Add the remaining chopped garlic, the red pepper flakes, and onion. Cook for 2 minutes, then add the cannellini beans, salt, and pepper. Stir to combine and continue to cook for 3 minutes. Turn the heat off and fold in the arugula and prosciutto. To serve, divide the cannellini bean mixture among 4 plates, and top that with 2 chops on each portion. Top each chop with a sprinkle of the gremolata.

Source: www.epicurious.com