Dinner: Rack of Lamb and Cherry Tomatoes

This impressive dish will dazzle your guests — and it uses only four ingredients.

Ingredients

1 2-pound rack of lamb (about 8 ribs)
3 tablespoons olive oil, divided
3 teaspoons chopped fresh rosemary, divided
2 12-ounce containers cherry tomatoes

Instructions

Preheat oven to 425 °F. 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 135 °F for medium-rare, about 30 minutes. Let rest 10 minutes. Cut lamb between bones into individual chops. Arrange on platter with tomatoes. cover recipe

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