Seared Lamb with White Bean and Mint Salad

From Real Simple July 2009
Couldn't be easier
Served with roasted cherry tomatoes (garlic and olive oil)

* 8 small lamb loin chops (about 2 1/2 pounds)
* kosher salt and black pepper
* 1 15-ounce can cannellini beans, rinsed
* 2 tablespoons extra-virgin olive oil
* 2 shallots, chopped
* 1/2 cup fresh mint, chopped
* 1 tablespoon capers, rinsed and chopped
* 2 teaspoons red wine vinegar

Directions
* Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon salt and 1/2 teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side; transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare.
* In a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the lamb.