Lamb Chops with Fennel and Tomatoes

• 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.
2. Toss the fennel and tomatoes with 2 tablespoons olive oil and season with salt and pepper.
3. Spread the vegetables on the baking sheet, with the tomatoes cut-side up.
4. Roast until the tomatoes are soft and the fennel is golden, about 30 minutes, turning halfway through.
5. Meanwhile, cook the garlic in the remaining 1 teaspoon olive oil in a medium saucepan over medium heat until golden, about 3 minutes.
6. Add the beans and 2 1/2 cups water and cook, stirring occasionally, until the liquid thickens, about 15 minutes.
7. Stir in the oregano and parmesan, if desired.
8. Heat a grill pan over medium-high heat.
9. Season the lamb with salt and pepper and grill until marked on the bottom, about 4 minutes.
10. Flip and cook until just firm to the touch, 4 to 5 more minutes for medium-rare.
11. Divide the beans among plates and top with the lamb and roasted vegetables.
12. Per serving: Calories 416; Fat 17 g (Saturated 4 g); Cholesterol 62 mg; Sodium 442 mg; Carbohydrate 35 g; Fiber 11 g; Protein 30 g
13. Photograph by Antonis Achilleos

bulb fennel, tomatoes, extravirgin olive oil, kosher salt, garlic, butter beans, fresh oregano, parmesan cheese, lamb chops

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lamb-chops-with-fennel-and-tomatoes-recipe.html (may not work)