Rosemary lamb chops with balsamic tomatoes

4
4
4
Smartpoints value per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
This easy yet stunning dish is ready in 20 minutes and screams SPECIAL OCCASION. The striking contrast of colors in the tomato mixture only hint at the perfectly paired contrast of the tangy balsamic tomatoes and the rich lamb. Finish the meal with some mashed cauliflower and roasted asparagus. Boil 1 head of cauliflower broken into florets and 2 cloves of garlic in a water until very tender. Drain and mash with 1/4 cup of milk, salt and pepper. Try this piquant tomato blend over salmon fillets or grilled chicken breasts.

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

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