*from BHG
- 1 recipe Tomato Balsamic Rice
- 4 lamb loin chops, cut 1-1/2 to 2 inches thick (about 2 lbs total)
- 1 tbsp, snipped fresh rosemary
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 2 c cherry tomatoes
- 1 tsp balsamic vinegar
- rosemary sprigs
- Prepare Tomato Balsamic Rice.
- Meanwhile, arrange oven rack so that the top of the chop surface is 4-5 inches from the heat when placed on a broiler pan. Make sure to account for the height of the broiler pan and chops.
- Preheat broiler.
- Coat the top of the broiler pan with nonstick cooking spray.
- Rub both sides of the chops with half of each of the snipped rosemary, garlic, salt, and pepper.
- Broil chops for 18-20 minutes or until an instant thermometer inserted in chops registers 145 degrees (medium-rare), turning occasionally to brown evenly.
- Meanwhile, in a large skillet, heat oil over medium heat.
- Add tomatoes and remaining half of the snipped rosemary, garlic, salt, and pepper. Cook about 5 minutes or until the tomatoes just begin to soften.
- Stir in vinegar.
- Serve chops with tomatoes and Tomato Balsamic Rice. Top with rosemary sprigs.
Makes 4 servings
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