Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrot, celery, shallots, and garlic to pan; cover and cook 15 minutes or until tender and golden brown, stirring occasionally. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Add beans, broth, 1 teaspoon rosemary, and 1/2 teaspoon salt; bring to a simmer. Remove from heat, and keep warm.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Sprinkle lamb evenly with remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt, and pepper. Add lamb to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with bean mixture. Garnish with rosemary sprigs, if desired.