Sprinkle chops with pepper; place in a shallow roasting pan. Scatter pancetta around chops. Broil chops, about 4 minutes. Turn; add rosemary around chops, and broil for another 4 to 5 minutes. Remove chops to a plate and cover loosely. Reserve pancetta and rosemary.
In a small saucepan, whisk oil, vinegar, and garlic. Stir in tomatoes and salt and cook over low heat, about 2 minutes. Add pancetta, rosemary and any juices from roasting pan. Transfer lamb chops to serving plates, drizzle with relish and serve.
559 calories (51g protein, 19g carbohydrate, 31g fat) per serving
Copyright ShoppingLifestyle.com All rights reserved.
All content appearing on ShoppingLifestyle.com including but not limited to photographs and text, is protected by copyright.
No material may be copied or reproduced without written permission from the copyright holder.