Rosemary Lamb Chops with Cherry Tomato Relish

Ingredients: (Conversion Chart)

• 8 5-ounces loin lamb chops
• ¼ teaspoon freshly ground pepper
• 4 ounces sliced pancetta, chopped
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, crushed
• 1 cup cherry tomatoes, quartered
• salt to taste

Directions:

1. Preheat broiler.
2. 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.
3. 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.

Nutrition Info: