Grilled Marinated Lamb Chops With Balsamic Cherry Tomatoes - cooking recipe

Ingredients

2 tablespoons honey
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
8 lamb chops, rib, bones frenched
1 1/2 lbs cherry tomatoes, preferably on the vine
1 1/2 tablespoons balsamic vinegar

Preparation

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.
Remove from grill.
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.
Cooks' note:
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).