Ingredients
1 2-LB rack of lamb (about 8 ribs)
3 TBSPs olive oil, divided
3 TSPs chopped fresh rosemary, divided
2 12oz containers of cherry tomatoes
Preparation
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.
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.
