Lamb Chops and Spaghetti Salad with Raw Cherry Tomato Sauce

• EVOO (extra-virgin olive oil) for drizzling plus about 1/3 cup, eyeball it
• 2 pounds loin lamb chops, 1 to 1 1/2 inches thick
• Salt and black pepper
• 1 pound spaghetti or other long-cut pasta
• 3 tablespoons balsamic vinegar, eyeball it
• 1 large garlic clove, finely chopped
• 4 scallions, finely chopped
• 3 tablespoons fresh mint leaves (a handful), minced
• 1 pint grape or small cherry tomatoes, halved
• 1 cup grated Pecorino Romano cheese (a few generous handfuls)

1. Bring a large pot of water to boil for the pasta.
2. Preheat the broiler and set the broiler pan 6 inches from the flame.
3. Drizzle a bit of EVOO over the chops and season them liberally on both sides with salt and pepper.
4. When the water comes to a boil, salt it then add the spaghetti and cook to al dente.
5. While the pasta cooks, combine the vinegar, 1/3 cup of EVOO, garlic, scallions, and mint in a large bowl with the tomatoes.
6. Place the chops under the broiler and cook a few minutes on each side for rare, 6 minutes on each side for medium to medium well; the time will vary depending on your broiler and the thickness of the chops.
7. (Rare feels like the fleshy part of your hand near your thumb.
8. Medium to medium-well will have some give but the meat will be firm.)
9. Let the meat rest for 3 or 4 minutes before serving to allow the juices to redistribute.
10. Drain the pasta well and toss with the tomatoes and dressing.
11. Sprinkle with the cheese and grind lots of black pepper over the pasta, then toss again and add salt to taste.
12. Serve a pile of the spaghetti salad alongside a couple of chops per serving.

olive oil, chops, salt, pasta, balsamic vinegar, garlic, scallions, fresh mint, grape, romano cheese

Taken from www.epicurious.com/recipes/food/views/lamb-chops-and-spaghetti-salad-with-raw-cherry-tomato-sauce-374673 (may not work)