Ingredients:
1 lb boneless loin lamb chops, trimmed and cut into 1 1/2 inch cubes
1 tablespoon unsalted butter
2 teaspoon chopped fresh garlic
3/4 cup dry white wine
1 teaspoon dried rosemary
1 cup canned white beans
14.5 oz stewed tomatoes

Preparation:
Season lamb with salt and pepper on all sides.  Melt butter in heavy large skillet over medium-high heat.  Add lamb and cook until brown on all sides, stirring frequently, about 3 minutes.  Add garlic, wine, and rosemary and cook 30 seconds-1 minute, scraping up any browned bits.  Stir in white beans and tomatoes in their juices, breaking up tomatoes with the back of a spoon.  Reduce heat to medium-low and simmer uncovered until lamb is cooked
through and sauce thickens slightly, about 10 minutes.  Serve immediately.