Lamb Chops Scottadito with Charred Cherry Tomatoes

0 made it | 0 reviews | 0 photos

Lamb Chops Scottadito with Charred Cherry Tomatoes


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.


Reviews 0

No public reviews yet! Will you be the first?