Name: Lamb Chops with Fennel and Tomatoes
Prep time: P0Y0M0DT0H16M0.000S
Cook time: P0Y0M0DT0H24M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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)

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

Courtesy of Food Network Magazine

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Lamb Chops with Fennel and Tomatoes

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