4 Servings 50 min Cook
3 Cup cherry tomatoes Cherry Tomatoes
2 Lb Lamb Rib
3 Tbsp Olive Oil
3 Tsp Rosemary
Coarsely chop rosemary.
Divide in half.
Preheat oven to 425F.
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 135F for medium-rare, about 30 minutes.
Let rest 10 minutes.
Cut lamb between bones into individual chops.
Arrange on platter with tomatoes.