Rack of lamb with fennel and tomatoes

Ingredients:

• 4 lamb chops on trimmed ribs, weighing 140g each (trim excess fat)
• 1 medium fennel root, trimmed and cut into 8 wedges
• 4 plum tomatoes, halved lengthwise (cores removed)
• 2 tbsp + 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 x 14 oz cans cannellini beans or lima beans, rinsed
• 2 tablespoons chopped fresh oregano or parsley
• 2 tbsp grated Parmesan (optional)

Preparation:

1. Preheat oven to 220°C (425°F). Place the vegetables on a baking sheet, with the tomatoes cut-side up. Bake until the tomatoes are soft and the fennel is golden, about 30 minutes, stirring halfway through.
2. Meanwhile, in a medium saucepan over medium heat, sauté the garlic in the remaining 1 teaspoon of olive oil until golden brown, about 3 minutes. Add the beans and 2.5 cups of water and cook, stirring occasionally, until the liquid thickens, about 15 minutes. Stir in oregano and Parmesan cheese, if desired.
3. Heat a grill pan over medium-high heat. Season the lamb with salt and black pepper and grill until well-marked on the bottom, about 4 minutes.
4. Flip and cook until the patties are firm, another 4-5 minutes for medium-rare. Divide the beans among plates and top with the lamb and roasted vegetables.