Agnello Scottadito with Heirloom Tomato Salad

IMG_1426 (3)

Makes 6 Servings

1/2 cup extra virgin olive oil
12 individual lamb chops
2 sprigs rosemary
cracked black pepper to taste
2 pounds ripe heirloom tomatoes
salt and pepper to taste
3 tablespoons sherry vinegar
6 large fresh basil leaves
5 fresh mint leaves

Brush some oil on the lamb and grill to your desired temperature. Take the rosemary leaves off the stems, chop coarsely and mix with 1/4 cup of the oil and some cracked black pepper.
 Slice the tomatoes so everyone gets an even amount. Season them with salt and pepper, drizzle with the remaining extra virgin olive oil and the vinegar and let marinate for a few minutes. When the lamb is cooked take it off the grill and let it rest. Chiffonade the basil and mint leaves (Cut them into fine strips). Place the tomatoes on individual plates and sprinkle the fresh herbs on them. Brush rosemary oil on the lamb chops and serve.

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