Rosemary Lamb Chops with Balsamic Tomatoes

PersonalPoints™ per serving

Total Time: 20 min

Prep: 5 min

Cook: 15 min

Serves: 4

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 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

2 tsp olive oil
1 lb trimmed uncooked bone-in baby lamb chops, lean, 4 (1/4-lb chops), bone-in, (1 1/4-inch thick)
2 tbsp rosemary, chopped
¾ tsp table salt
¼ tsp black pepper
2 cups fresh cherry tomatoes
2 medium uncooked scallions, thinly sliced
2 tbsp balsamic vinegar

Instructions

Heat 1 teaspoon oil in a 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 an instant-read thermometer inserted into sides of chops registers 145°F, about 10 minutes. Transfer lamb to plate and keep warm.
Reduce heat to medium and add the remaining 1 teaspoon oil to the 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.
Serving Size: 1 lamb chop and ½ cup tomatoes.