In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb chops and coat them evenly. Let marinate for at least 30 minutes at room temperature.

Cook the Lamb Chops

Heat a grill or skillet over medium-high heat. Cook the lamb chops for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest.

Fava Bean Puree Preparation

Prepare the Fava Bean Puree

In a food processor, combine cooked fava beans, lemon juice, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste and set aside.

Tomato Confit Preparation

Make the Tomato Confit

Preheat the oven to 300°F (150°C). In a baking dish, combine cherry tomatoes, olive oil, smashed garlic, thyme, and salt. Bake for about 1 hour or until tomatoes are soft and caramelized. Remove from the oven and let cool.

Assembly

Plate the Dish

On a serving plate, spread a layer of fava bean puree, place the lamb chop on top, and spoon the tomato confit around. Garnish with sliced Castelvetrano olives.