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Bon Appétit

Lamb Chops Scottadito with Charred Cherry Tomatoes

By Andrew Knowlton

5.0

(1)

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Photo by Peden & Munk

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

Recipe information

  • Yield

    4 servings

Ingredients

4 garlic cloves, finely chopped
1/2 cup finely chopped rosemary
1/4 cup olive oil, plus more for drizzling
12 lamb rib chops (about 2 1/4 pounds total)
Kosher salt, freshly ground pepper
1 pound cherry tomatoes, preferably on the vine

Preparation

  1. Step 1

    Combine garlic, rosemary, and 1/4 cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about 1/4" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.

    Step 2

    Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.

    Step 3

    Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.

    Step 4

    Serve tomatoes alongside lamb.

TagsItalianEuropeanLamb ChopLambMeatCherry TomatoTomatoVegetableMainDinnerLunchKetoGluten FreeNut FreeGrillingSummerBon Appétit

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