Heat the oven to Gas Mark 7, 210°C, fan 190°C.
Place the butter beans in a small roasting tin with the crushed garlic, red pepper, courgettes and rosemary leaves, add the lamb chops and drizzle with oil and add plenty of seasoning. Roast for 25 minutes.
Serve hot (with a green salad on the side, if liked), reserving some of the butter bean and veg mixture for tomorrow's lunch.
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