Recipe courtesy of Food Network Kitchen
Lamb Chops with Fennel and Tomatoes
Total:
40 min
Active:
16 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
16 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper. Spread the vegetables on the baking sheet, with the tomatoes cut-side up. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.

Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in the oregano and parmesan, if desired.

Heat a grill pan over medium-high heat. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.

Photograph by Antonis Achilleos

IDEAS YOU'LL LOVE

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Pork Chops alla Pizzaiola

Recipe courtesy of Giada De Laurentiis

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Shop it Don't Chop it Stir-Fry

Recipe courtesy of Food Network

Lamb Shepherd's Pie

Recipe courtesy of Shauna James Ahern

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking