*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
  1. Prepare Tomato Balsamic Rice.
  2. 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.
  3. Preheat broiler.
  4. Coat the top of the broiler pan with nonstick cooking spray.
  5. Rub both sides of the chops with half of each of the snipped rosemary, garlic, salt, and pepper.
  6. Broil chops for 18-20 minutes or until an instant thermometer inserted in chops registers 145 degrees (medium-rare), turning occasionally to brown evenly.
  7. Meanwhile, in a large skillet, heat oil over medium heat.
  8. 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.
  9. Stir in vinegar.
  10. Serve chops with tomatoes and Tomato Balsamic Rice. Top with rosemary sprigs.
Makes 4 servings

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