Rosemary Garlic Lamb Loin Chops

Makes: 4 servings

1 Recipe Tomato-Balsamic Rice (see note)

4 lamb loin chops, cut 1 ½ to 2 inches thick (total of 2 lbs)

1 Tbsp snipped fresh rosemary

3 cloves garlic, mashed

½ tsp salt

½ tsp ground black pepper

1 Tbsp olive oil

2 cups cherry tomatoes

1 tsp balsamic vinegar

Rosemary sprigs (optional)

1.        Prepare tomato-balsamic rice (see below).  Meanwhile, arrange oven rack so that the top of the chop surface is 4-5 inches from the heat when placed on a broiler pan.  Make sure to account for the height of broiler pan and chops.  Pre-heat broiler.

2.       Coat the top of broiler pan with nonstick cooking spray.  Rub both sides of the chops with half of each of the snipped rosemary, garlic, salt, and pepper.

3.       Broil chops for 18-20 minutes or until instant read thermometer inserted in chops registers 145 degrees (medium rare doneness), turning occasionally to brown evenly.

4.       In large skillet heat oil over medium heat.  Add tomatoes and remaining half of the snipped rosemary, garlic, salt, and pepper. Cook about 5 minutes or until the tomatoes just begin to soften.  Stir in vinegar.

5.       Serve chops with tomatoes, and tomato-balsamic rice.  Top with rosemary sprigs.

Tomato-Balsamic Rice:

In a medium saucepan combine 2 cups water, 1 cup uncooked jasmine or long grain rice, and ¼ tsp salt.  Bring to boiling; reduce heat.  Simmer, covered, for 18-20 minutes or until rice is tender and liquid is absorbed.  Stir in one 14.5 oz can of diced tomatoes with basil, garlic, and oregano, drained; ½ cup frozen peas; and 1 tablespoon balsamic vinegar.  Cover, let stand 5 minutes to heat through (makes about 4 servings).