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

Lamb Lollipops

Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce

Recipe courtesy of Rachael Ray

Grilled Pork Chops

Recipe courtesy of The Neelys

Crispy Lamb Chops and Fresh Mint Jelly

Recipe courtesy of Nancy Fuller

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Smothered Pork Chops

Recipe courtesy of Tyler Florence

Rack of Lamb

Recipe courtesy of Ina Garten

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking