Greek Lamb Chops on White Bean Puree

Fresh mint, feta cheese and zucchini give
flavor to this Greek inspired lamb recipe.

Ingredients:
8 (1-inch-thick) rib loin or lamb chops
3 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) Greek seasoning blend
2 can(s) (15.5 ounces) white beans (cannellini), drained and rinsed
3 clove(s) garlic, minced
1 cup(s) chicken broth
2 medium zucchini, cut into 1/2-inch dice
1 large tomato, diced
1/2 cup(s) crumbled feta cheese
1/4 cup(s) pitted kalamata olives
1/4 cup(s) fresh mint, chopped
Freshly ground black pepper, to taste

Directions
Brush lamb chops with 1 Tbsp of the oil
and season all over with Greek seasoning blend.
Let stand at room temperature.
In a medium saucepan, heat another
1 Tbsp of the oil over medium heat;
add beans and garlic.
Sauté mixture 2 minutes;
add broth and bring to a boil.
Reduce heat to low, cover,
and simmer 10 minutes.
Uncover; mash beans with a potato masher until creamy.
Keep warm. Heat remaining 1 Tbsp oil in a large nonstick
skillet over medium-high heat. Add zucchini; sauté 3 minutes,
or until crisp-tender. Remove from heat.
Stir in tomato, feta, olives,
and mint; season with pepper to taste.
Heat a stovetop grill pan over medium heat, or heat broiler.
Grill chops 2 to 3 minutes per side for medium-rare.
To serve, spoon some white-bean puree onto each plate
and top with 2 lamb chops. Spoon zucchini mixture over chops.