GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

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Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes image

Categories     Lamb     Tomato     Low Fat     Backyard BBQ     Dinner     Summer     Healthy     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons honey
2 tablespoons red-wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed
1 1/2 lb cherry tomatoes (preferably on the vine)
1 1/2 tablespoons balsamic vinegar
Accompaniment: barley with toasted cumin and mint
Special Equipment
a 12- by 8- by 2-inch disposable aluminum roasting pan

Steps:

  • Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
  • Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
  • Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
  • Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
  • Drizzle lamb with marinade and serve with tomatoes.

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