Lamb Chops with Fennel and Tomatoes

Name: Lamb Chops with Fennel and Tomatoes
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)