Lamb Chops with Tomatoes

 

8 (1 inch thick) lamb chops

Salt and pepper

1 (8.8 oz) pouch cooked long grain rice

4 medium plum tomatoes, cut up

4 green onions, cut in 1 inch pieces

1 tbsp snipped fresh oregano

1 tbsp balsamic vinegar

Season chops with salt and pepper. Grill over medium coals 12-14 minutes for medium rate, turning once halfway through grilling.

Meanwhile, cook rice according to directions.

In a food processor combine tomatoes, green onions, and oregano; process with on/off turns, until coarsely chopped.

Transfer to a bowl; stir in vinegar. Season with salt and pepper.

Arrange chops on rice; top with tomato mixture.

Serves 4

3