Greek Braised Lamb Chops with Herbed Goat Cheese

In a small bowl, combine 1/4 teaspoon of the salt, the rosemary, marjoram, thyme, lemon peel, ground black pepper, and crushed red pepper. Sprinkle herb mixture on lamb chops; rub in with your fingers.

In a 3-1/2- to 4-quart slow cooker (see Tip), place lamb chops, cannellini beans, undrained tomatoes, onion, olives, lemon juice, garlic, and remaining 1/4 teaspoon salt.

Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

To prepare the Herbed Goat Cheese: In a small bowl combine crumbled goat cheese and snipped fresh mint; set aside.

When ready to serve, heat olive oil in an extra-large skillet, add arugula. Cook briefly to wilt. Add lemon juice. To serve, place a chop and some of the bean mixture on a plate; serve with arugula and top with Herbed Goat Cheese.