Grilled Lamb Chops with Thyme, Bean Purée

Place the beans in a stainless steel pot filled with cold water. Let soak overnight.

The next day, rinse the beans and place them in a pot of cold water with two bay leaves, a small sprig of thyme, and rosemary. Let them cook for about thirty minutes.

Drain the beans. Pour them into a small food processor. Add the peeled and minced clove of garlic. Pour in the lemon juice and zest, and the olive oil. Salt, pepper, and spice your puree. Blend again and add the thyme. Place them in the stainless steel pot.

Keep warm. Seasoning: Blend the salt, thyme, and rosemary. Add the olive oil.

Brush the chops with this marinade. Let marinate for 15-25 minutes at room temperature. Toast the slices of bread. Keep warm.

To finish, heat your non-stick pan and let the chops cook for one minute on each side to achieve a medium-rare doneness. Serve the lamb chops with the bean purée and toasted bread.