1. Trim fats from lamb chops. Warmth oil in giant skillet over medium warmth. Add lamb; prepare dinner 8 minutes, or till thermometer inserted into heart registers 160°F for medium doneness, turning as soon as. Switch chops to giant plate; maintain heat.
2. Stir garlic into drippings in skillet; prepare dinner and stir 1 minute. Stir in beans, tomatoes with liquid, vinegar, and rosemary. Deliver to a boil. Cut back warmth to medium-low; simmer 5 minutes.
3. Divide bean combination amongst 4 plates; high with lamb chops. Garnish with extra rosemary.