Roasted Lamb Chops with White Beans and Spinach

Instructions
In a small bowl, combine the shallots, 4 tablespoons (¼ cup) olive oil, garlic, and rosemary and season with pepper. Arrange the chops in a single layer in a glass baking dish. Pour in shallot mixture, turning to coat both sides. Cover and refrigerate for 2 hours.
Preheat the grill. Remove the lamb from the marinade mixture and place on a baking sheet. Transfer shallot mixture to a heavy medium saucepan and bring to a simmer. Add the beans and chopped tomatoes and stir to heat through. Season to taste with salt and pepper. Cover bean mixture and keep warm.
Grill the chops about 5 minutes per side over medium heat.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large, heavy skillet over high heat. Add the spinach and sauté until wilted, about 3 minutes. Season to taste with salt and pepper.
Pour the bean mixture onto plates, top with sautéed spinach and lamb chops, and serve.
Nutrition
Serving: 1 serving, Calories: 801 kcal, Carbohydrates: 33 g, Protein: 34 g, Fat: 61 g, Saturated fat: 20 g, Polyunsaturated fat: 6 g, Monounsaturated fat: 33 g, Cholesterol: 105 mg, Sodium : 824 mg, Potassium: 862 mg, Fiber: 10 g, Sugar: 4 g, Vitamin A: 5661 IU, Vitamin C: 26 mg, Calcium: 187 mg, Iron: 8 mg