Provençal Lamb Chops with Roasted Tomatoes
Use ripe, sun-warmed tomatoes for the best flavor. They also work well with grilled steaks or chicken.
Serves: 3Hands-on: 20 minutesTotal: 4 hours 30 minutesDifficulty: Easy
- 2 cloves garlic, peeled and minced
- 4 Tbsp. olive oil, divided
- 3 tsp. fresh thyme leaves
- 4 sprigs fresh rosemary
- 1 tsp. freshly ground black pepper
- 9 baby lamb chops
- 9 medium Campari tomatoes
- 3 tsp. salt, divided
- Place garlic in a mixing bowl. Add 2 tablespoons olive oil, thyme, rosemary, and 1 teaspoon pepper; mix with a fork. Dredge lamb chops in the mixture and place the chops in a single layer in a shallow baking dish. Pour any remaining marinade over the chops. Cover and refrigerate for 4 hours.
- Preheat broiler on high. Spray a small broiler-safe baking dish with nonstick cooking spray.
- Fit the tomatoes, stem-side down into the baking dish. Sprinkle remaining olive oil and 2 teaspoons salt. Broil for about 10 minutes or until the tomatoes have softened and the bottoms are golden brown. Cover with foil to keep warm.
- Season both sides of the lamb chops with remaining salt and pepper. Broil for 3 minutes on each side for medium-rare (warm, pink center). Serve immediately with tomatoes.