The combination of lamb and white beans is not exclusively French, but this particular version is from Brittany. The lemon-thyme butter will keep well in the refrigerator for 2 to 3 days.
For the butter, heat
For the marinade, strip the zest from the lemons with a vegetable peeler and combine with the remaining ingredients in a nonaluminum container. Add the chops and turn to coat in the marinade. Cover and refrigerate overnight.
Heat the grill or broiler and let the chops warm to room temperature.
Remove the chops from the marinade and sprinkle lightly with salt and pepper. Grill or broil the loin chops 3 minutes each side for rare, about 2½ minutes each side for the rib chops. Spread the lemon butter over the chops and serve with the white bean ragout.
© 1998 Joyce Goldstein. All rights reserved.