No flowery phrases tonight, just the method and a link.
Marinate lamb chops (I used shoulder chops because that's what I had) in olive oil, lemon juice, roughly chopped or smashed garlic, paprika, pepper, oregano and basil overnight. Be generous with the olive oil, even though the chops are fatty.
Next day, let the chops come to room temperature, unless you're hungry, in which case you should let them sit on the counter until the beans are almost done. Heat a skillet over medium-high with a very small amount of vegetable oil. Take the chops out of the marinade (save it!), and sear them about 3-4 minutes on each side. Salt them if you want - I forgot, and didn't even notice. Lower the heat and cook until they're done to your liking. Turn off the heat and remove the chops to paper towels to drain. Pour off any oil in the skillet, but leave the brown bits.
Pour the saved marinade into the still-hot skillet (I had about 3 tablespoons), and let reduce until it looks, honestly, kind of gross. Spread this on top of the chops, and serve with the beans.
For the beans, use this recipe for Creamy White Beans with Leeks courtesy of Jamie Oliver via Serious Eats. Depending on your stove, reduce either the cooking time or the heat level, or you'll burn your leeks/garlic. The parsley isn't necessary, and neither is the créme fraîche. And for God's sake, please use a good white wine.