Dinner: Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes

If you are using cherry tomatoes on the vine and get 1 large cluster, simply cut the vines into 4 clusters before grilling and serving with the lamb.

This recipe includes fertility superfoods such as:

Barley, Honey

Health and fertility benefits of Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2 tablespoons honey
2 tablespoons red-wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
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 tablespoons balsamic vinegar
Accompaniment: barley with toasted cumin and mint
Special equipment: a 12- by 8- by 2-inch disposable aluminum roasting pan

Instructions

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.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
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.
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.
Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
Drizzle lamb with marinade and serve with tomatoes.

Reviews


Add a review for Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now