Lamb Chops Scottadito with Charred Cherry Tomatoes

Ingredients

• 4 garlic cloves, finely chopped
• ½ cup finely chopped rosemary
• ¼ cup olive oil, plus more for drizzling
• 12 lamb rib chops (about 2¼ pounds total)
• Kosher salt, freshly ground pepper
• 1 pound cherry tomatoes, preferably on the vine

Steps

1. Make the marinade in a large bowl by combining the garlic, rosemary and ¼ cup oil. Pound each lamb chop separately between 2 sheets of plastic wrap until about ¼" thick, then trim off any excess fat. Season the chops with salt and pepper, put them in the marinade and turn them to coat. Keep covered and chilled for at least 2 hours and up to 1 day.
2. Prepare the grill for medium-high heat. Lift the chops from the marinade and wipe it off. Grill for about 3 minutes, turning often and moving them around as needed, until both sides are charred. Transfer to a platter.
3. Drizzle the tomatoes with oil and season with salt and pepper. Grill in a grill basket or large cast-iron skillet for about 4 minutes, until lightly charred and blistered.
4. Place the tomatoes alongside the lamb for serving.