Grilled Lamb Chops with Roasted Garlic

Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
4 thyme sprigs
1 garlic clove, minced, plus 2 heads of garlic, halved crosswise
2 teaspoons chopped rosemary leaves
1/4 teaspoon ground cumin
8 lamb loin chops
Salt and freshly ground black pepper

Directions
1.In a large, shallow dish, combine the 1/4 cup of olive oil with the thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
2.Preheat the oven to 350°. Set the halved heads of garlic cut side up on a large sheet of foil and drizzle with oil. Wrap the garlic in the foil and roast for 1 hour, until tender.
3.Light a grill. Remove the chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and grill over moderate heat until lightly charred and medium-rare, 5 minutes per side. Serve the chops with the roasted garlic and White Bean Puree

White Bean Puree:
Ingredients
3 tablespoons unsalted butter
1 small onion, finely diced
1 garlic clove, minced
1 thyme sprig
Two 15-ounce cans cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
Salt and freshly ground pepper

Directions
1.In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about 7 minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season the puree with salt and pepper and serve hot.

Sources:
http://www.foodandwine.com/recipes/white-bean-puree-robert-wiedmaier
http://www.foodandwine.com/recipes/grilled-lamb-chops-with-roasted-garlic