Lamb Chops Scottadito with Charred Cherry Tomatoes

Ingredients for Lamb Chops Scottadito with Charred Cherry Tomatoes

• 4 garlic cloves, finely chopped

• 120ml finely chopped rosemary

• 60ml olive oil, plus more for drizzling

• 12 lamb rib chops (about 1.0kg total)

• Kosher salt, freshly ground pepper

• 450g cherry tomatoes, preferably on the vine

Combine garlic, rosemary, and 60ml 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.

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.

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.

Serve tomatoes alongside lamb.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.