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1
Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
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2
Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
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3
Marinate lamb, chilled, turning occasionally, 1 hour.
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4
Bring lamb to room temperature.
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5
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
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6
Remove lamb from marinade, reserving marinade.
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7
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.
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8
Transfer to a platter and keep warm, covered.
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9
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.
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10
Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
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11
Remove from grill.
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12
Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
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13
Drizzle lamb with marinade and serve with tomatoes.
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14
Cooks' note:
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15
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).
