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4 servings 2 cups beef stock 2 cups chicken broth 2 15 oz. cans flageolet beans, drained, rinsed 1 cup whipping cream 1 tablespoon minced garlic 1 1/2 teaspoons minced fresh rosemary 2 tablespoons butter 4 - 6 ounce boneless leg sirloin lamb chops 2 teaspoons cracked black pepper 2 tablespoons brandy

Combine both stocks in heavy saucepan; boil until reduced to 1 cup, about 15 minutes. Set aside. Combine beans, cream, garlic and rosemary in heavy large skillet. Bring to boil, reduce heat and simmer until cream thickens, about 15 minutes. Season with salt and pepper.

Melt one tablespoon butter in heavy skillet over medium-high heat, sprinkle lamb with pepper. Add lamb to skillet cook to desired doneness, about 12 minutes for medium rare. Transfer lamb to plate; tent with foil. Add reduced stock and brandy to same skillet and bring to a boil, scraping up any browned bits. Boil until sauce is reduced to 2.3 cup, about 5 mins. Remove from heat. Add 1 tablespoon butter, wisk until blended. Spoon beans on to plates. Slice lamb; place on top of beans. Spoon sauce over.