Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes

ingredients

• 2 tablespoons honey
• 2 tablespoons red-wine vinegar
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 rib lamb chops (1 1/2 pounds total), bones frenched and all fat trimmed
• 1 1/2 pounds cherry tomatoes (preferably on the vine)
• 4 1/2 teaspoons balsamic vinegar
• Accompaniment: barley with toasted cumin and mint
• Special equipment: a 12- by 8- by 2 inch disposable aluminum roasting pan

directions

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 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).