Ingredients
2
garlic cloves, finely chopped
8
rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed
1
1/2 lb cherry tomatoes (preferably on the vine)
1
1/2 tbsp balsamic vinegar
Accompaniment: barley with toasted cumin and mint
Special equipment: a 12- by 8- by 2-inch disposable aluminum roasting pan
Directions
1.
Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
2.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
3.
Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
4.
Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
5.
Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
6.
Drizzle lamb with marinade and serve with tomatoes.
8.
Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).
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