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1
Preheat the broiler to high.
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2
In a shallow dish combine the rosemary, lemon juice, about 3 tablespoons of the EVOO, and one quarter of the chopped garlic.
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3
Add the lamb chops and rub the mixture on to both sides of all the chops.
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4
Season the chops with salt and pepper and arrange the chops on a broiler pan.
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5
Place the chops about 6 to 8 inches from the broiler and cook for 5 minutes on each side.
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6
Remove the chops from the broiler and let rest for 5 minutes.
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7
While the chops are cooking, prepare the gremolata.
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8
Make a pile on your cutting board of the lemon zest, one quarter of the chopped garlic, and parsley leaves.
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9
Run your knife through the pile until well combined and finely chopped; reserve.
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10
After you prepare the gremolata, move on to the white beans, prosciutto, and greens.
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11
Preheat a large skillet with the remaining 2 tablespoons of EVOO (twice around the pan).
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12
Add the remaining chopped garlic, the red pepper flakes, and onion.
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13
Cook for 2 minutes, then add the cannellini beans, salt, and pepper.
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14
Stir to combine and continue to cook for 3 minutes.
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15
Turn the heat off and fold in the arugula and prosciutto.
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16
To serve, divide the cannellini bean mixture among 4 plates, and top that with 2 chops on each portion.
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17
Top each chop with a sprinkle of the gremolata.
