A date-night rack of lamb, seared then oven-roasted with rosemary, plated alongside a quick sauté of flageolet beans, tomato and basil.
For the beans: simmer the flageolets in chicken stock 20-30 minutes until tender, then drain. Sauté the garlic in olive oil about a minute, add the diced tomato and cook 2 minutes more. Fold in the cooked beans, season, and stir in the basil chiffonade. Set aside.
Preheat the oven to 375°. Season the lamb on all sides. Heat 2 tbsp. olive oil in an oven-safe skillet over medium/high heat and sear the lamb, meat-side down, until golden, 4-6 minutes. Turn, sprinkle with rosemary, and roast in the oven 24 minutes.
Rest under a loose foil tent 2-3 minutes. Cut into chops and serve over the flageolet beans, with roasted potatoes on the side if you like.
