Note: Rib chops or loin chops can be used
4 garlic cloves, finely chopped
½ cup finely chopped rosemary
¼ cup olive oil, plus more for drizzling
12 lamb rib chops (about 2¼ pounds total)
Kosher salt, freshly ground pepper
1 pound cherry tomatoes, preferably on the vine
Combine garlic, rosemary, and ¼ cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about ¼" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.
Serve tomatoes alongside lamb.
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