Active Time

　　30 min

　　Total Time

　　2 1/4 hr

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 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.

　　

Step 2

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.

　　

Step 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.

　　

Step 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.

　　

Step 5

Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.

　　

Step 6

Drizzle lamb with marinade and serve with tomatoes.

　　

Nutrition Per Serving

Each serving (including barley) contains about 429 calories and 14 grams fat.

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　· 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).