Lamb Chops with Fennel and Tomatoes

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 16 min
  • Cook: 24 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


1 medium bulb fennel, trimmed and cut into 8 wedges

4 plum tomatoes, cored and halved lengthwise

2 tablespoons plus 1 teaspoon extra-virgin olive oil

Kosher salt and freshly ground pepper

2 cloves garlic, smashed

2 15-ounce cans cannellini or butter beans, drained and rinsed

2 tablespoons chopped fresh oregano or parsley

2 tablespoons grated parmesan cheese (optional)

4 5-ounce lamb chops, fat trimmed and bones frenched (ask your butcher to do this)


  1. 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.
  2. 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.
  3. 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.