Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes
Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes is a dairy free side dish. One serving contains 79 calories, 2g of protein, and 0g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up balsamic vinegar, salt, garlic cloves, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 25 hours.
Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
Transfer to a platter and keep warm, covered.
Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
Drizzle lamb with marinade and serve with tomatoes.
· Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).
Each serving (including barley) contains about 429 calories and 14 grams fat.