Rack of Lamb and Cherry Tomatoes

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Lamb rib

  Domestic, separable lean and fat, trimmed to 1/4" fat, choice, raw

  2 lb or 907g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Rosemary

  Fresh

  3 tsp or 2g

Directions

1. Coarsely chop rosemary. Divide in half.
2. Preheat oven to 425F. Rub lamb with 1 tablespoon oil; sprinkle with 1 1/2 teaspoons rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tablespoons oil, 1 1/2 teaspoons rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around lamb. Roast lamb and tomatoes until thermometer inserted into thickest part of lamb registers 135F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe