Recipe courtesy of Food Network Kitchen
Save Recipe Print
Lamb Chops with Fennel and Tomatoes
Total:
40 min
Prep:
16 min
Cook:
24 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
16 min
Cook:
24 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

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Roasted Lamb Chops

Recipe courtesy of The Neelys

Moroccan Grilled Lamb Chops

Recipe courtesy of Ina Garten

Pat's Garlic Grilled Lamb Chops

Recipe courtesy of The Neelys

Baby Lamb Chops With Lemon

Recipe courtesy of Food Network Kitchen

Pan-Grilled Lamb Shoulder Chops

Recipe courtesy of Food Network Kitchen

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories