Rosemary Lamb Chops with Balsamic Tomatoes
- Total Time
olive oil2 tsp
Trimmed raw bone in baby lamb chops1 pound(s), lean, 4 (1/4-lb chops), bone-in, (1 1/4-inch thick)
rosemary2 Tbsp, chopped
table salt¾ tsp
black pepper¼ tsp
fresh cherry tomato(es)2 cup(s)
uncooked scallion(s)2 medium, thinly sliced
balsamic vinegar2 Tbsp
- Heat 1 teaspoon oil in large skillet over medium-high heat. Sprinkle lamb with rosemary, ½ teaspoon salt, and ⅛ teaspoon pepper. Place lamb in skillet and cook, turning once, until instant read thermometer inserted into sides of chops registers 145°F, about 10 minutes. Transfer lamb to plate and keep warm.
- Reduce heat to medium and add remaining 1 teaspoon oil to skillet. Add tomatoes and scallions and cook, stirring often, just until tomatoes are softened, about 2 minutes. Add vinegar, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper and cook 30 seconds. Serve lamb with tomatoes.
- Serving size: 1 lamb chop and ½ cup tomatoes