Grilled Lamb Chops On Minted Tomatoes

• 1 firm-ripe tomato (1/2 lb.), peeled
• 3 tablespoons chopped fresh mint leaves
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon extra-virgin olive oil
• 6 lamb rib chops (each about 3/4 in. thick; about 1 lb. total)
• 3 tablespoons salted, roasted sunflower seed, chopped
• Salt and pepper

1. Cut tomato in half crosswise; gently squeeze out seed. Trim out and discard core; cut tomato into 1/2-inch cubes.
2. Mix tomato, mint, vinegar, and oil; spoon onto a platter or plates.
3. Trim excess fat off lamb. Barbecue chops on a grill over solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until lamb is browned and still pink in the center (cut to test), 7 to 9 minutes total. Set chops on tomato mixture.
4. Sprinkle meat with sunflower seed. Season with salt and pepper to taste.

tomato, mint leaves, balsamic vinegar, extravirgin olive oil, chops, sunflower, salt

Taken from www.myrecipes.com/recipe/grilled-lamb-chops-on-minted-tomatoes (may not work)