Lamb Chops Scottadito With Charred Cherry Tomatoes

• 4 garlic cloves, finely chopped
• 1/2 cup finely chopped rosemary
• 1/4 cup olive oil, plus more for drizzling
• 12 lamb rib chops (about 2 1/4 pounds total)
• Kosher salt, freshly ground pepper
• 1 pound cherry tomatoes, preferably on the vine

1. Combine garlic, rosemary, and 1/4 cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about 1/4" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
2. Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
3. Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.
4. Serve tomatoes alongside lamb.

garlic, rosemary, olive oil, chops, kosher salt, tomatoes

Taken from www.epicurious.com/recipes/food/views/grilled-lamb-chops-scottadito-with-charred-cherry-tomatoes (may not work)