4

Rosemary Lamb Chops with Balsamic Tomatoes

Total Time
19 min
Prep
4 min
Cook
15 min
Serves
4
Difficulty
Easy
Ingredients

olive oil

2 tsp

Trimmed raw bone in baby lamb chops

1 pound(s), lean, 4 (1/4-lb chops), bone-in, (1 1/4-inch thick)

rosemary

2 Tbsp, chopped

table salt

¾ tsp

black pepper

¼ tsp

fresh cherry tomato(es)

2 cup(s)

uncooked scallion(s)

2 medium, thinly sliced

balsamic vinegar

2 Tbsp

Instructions

  1. 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.
  2. 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.
  3. Serving size: 1 lamb chop and ½ cup tomatoes
Notes
These simple yet flavorful balsamic tomatoes are also delicious served over salmon fillets or grilled chicken breasts.

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