Rosemary-Roasted Rack Of Lamb And Cherry Tomatoes

1. 1

   Preheat oven to 425 F. Rub lamb with 1 tbsp oil; sprinkle with 1.5 tsps rosemary, then salt and pepper. Place on large rimmed baking sheet. Place 2 tbsps oil, 1.5 tsp rosemary, and tomatoes in large bowl. Sprinkle with salt and pepper and toss to coat; scatter around the lamb.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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