Rosemary lamb chops with balsamic tomatoes
5
Points®
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 uncooked bone-in baby lamb chop(s)
1 pound(s)
Rosemary
2 Tbsp
Table salt
0.75 tsp
Black pepper
0.25 tsp
Cherry tomato(es)
2 cup(s)
Uncooked scallion(s)
2 medium
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.