PREPARATION:

Warm Bean Salad:

1. In a large sauté pan over medium high heat, add the oil, 1 cup onion and sauté for 2 minutes. Add the broccoli, beans, red pepper strips, garlic, 1 tablespoon rosemary, salt and red pepper flakes and sauté for 2 to 3 minutes. Add 1/2 cup chicken stock and continue to cook for an additional 5 minutes. Add the spinach and cook until wilted.

Lamb Chops:

1. Season chops with salt and pepper. Heat olive oil in a skillet over heat until almost smoking. Sear chops in hot skillet, reduce heat to medium high and cook for 2 minutes. Turn the chops over, add the remaining onion and rosemary. Continue to cook for 5 minutes. Add the balsamic and cook an additional 1 to 2 minutes, until vegetables and chops are cooked through. To serve, transfer Warm Bean Salad to serving platter. Place Lamb Chops on top of beans. Top with Leek Vinaigrette.

Leek Vinaigrette:

1. In a small saucepan, heat the olive oil over medium high heat, add the leeks and cook until soft, 10 to 12 minutes. Remove from heat and stir in the vegetable stock, vinegar, lemon juice, salt and pepper. Cover and keep warm.

   Note: Any leftover vinaigrette can be stored in an airtight container and stored in the

2. refrigerator for up to 1 week.

3. Editor's Note: Look for organic, local ingredients—try at your local farmer's market.

4. Editor's Note: Look for organic, local ingredients—try at your local farmer's market.Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the Decoding Diets Episode of Emeril Green.