Combine the soy sauce, mustard, Worcester­shire sauce, vegetable oil, 1 teaspoon pepper, 1 ta­blespoon rosemary, and the thyme and sage in a zip-close bag; add the lamb. Squeeze out the air and seal the bag; turn to coat the lamb with the mari­nade ingredients. Refrigerate for 30 minutes.

While the lamb is marinating, prepare the white bean ragout. Combine the cannellini beans, ½ cup of their reserved juices, 1 tablespoon rose­mary, the demi-glace concentrate, and the lemon zest in a saucepan.

Bring the mixture to a simmer, stirring con­stantly. Reduce the heat to medium low and con­tinue to simmer the ragout for 10 minutes, stirring occasionally. If the ragout becomes too thick, add 2 to 3 tablespoons of the reserved juices from the beans to restore consistency. Keep warm.

Spray the broiler rack with nonstick cooking spray; preheat the broiler.

Remove the lamb chops from the marinade. Discard the marinade and brush off any excess herbs that may have stuck to the lamb. Be sure to wipe any excess marinade off the bones or else they will burn under the broiler. Season the chops with salt and pepper.

Broil the lamb chops 5 inches from the heat until done to taste, 2-3 minutes per side for medium.

Spoon about ¼ cup of the white bean ragout onto a warm plate and nestle 2 of the lamb chops in the sauce.