1 tablespoon snipped fresh rosemary
3 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive or canola oil
2 cups cherry tomatoes
1 teaspoon balsamic vinegar
Fresh rosemary sprigs for garnish, optional
Arrange oven rack so that the chops will be 4 to 5-inches from heat when cooked on a broiler rack.
Spray top of broiler pan with nonstick cooking spray.
Combine the rosemary, garlic, salt, and pepper in a small bowl. Rub half the mixture evenly over both sides of the chops. Broil chops approximately 20 minutes (or until of desired doneness), turning occasionally for even cooking.
While chops are cooking, heat oil in a large skillet over medium heat. add the tomatoes and the remaining spice mixture; cook approximately 5 minutes or just until the tomatoes begin to soften. Stir in the vinegar.
Serve the chops with the tomatoes and sprinkle with rosemary sprigs for garnish, if desired.
Note: This is a file photo.
Personal note: I don't care for much meat and my family doesn't eat lamb so I have never made this recipe. I posted it for those of you who request lamb recipes.