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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

Food Network Invites You To Try This Lamb Chops With Fennel And Tomatoes Recipe From Food Network Magazine.

Food Network