Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes

Ingredients

• 1.5 tablespoons balsamic vinegar 
• 4 servings barley with toasted cumin and mint
• 0.3 teaspoon pepper black
• 1.5 lb cherry tomatoes (preferably on the vine)
• 2  garlic clove finely chopped
• 2 tablespoons honey 
• 8 rib to lamb shoulder blade chops fat trimmed ()
• 2 tablespoons red-wine vinegar 
• 0.5 teaspoon salt 

Equipment

• sauce pan
• roasting pan
• grill
• ziploc bags
• grill pan

Directions

1. Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
2. 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.
3. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
4. 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.
5. Transfer to a platter and keep warm, covered.
6. 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.
7. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
8. Remove from grill.
9. Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
10. Drizzle lamb with marinade and serve with tomatoes.
11. · 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).
12. Each serving (including barley) contains about 429 calories and 14 grams fat.
13. Gourmet