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)

Description

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