Marinated Lamb Chops With Cherry Tomatoes

I have an abundance of cherry tomatoes! I pop em in my mouth all the time! Think of all the good lycopene I'm getting right? Of course right. I think its a "G" popocorn.
I am running out of quick and easy ideas for the little prizes though. Here's tonights pick after I pick! I think I will forever grow cherry tomatoes! Now if only my red peppers would do something for me:(

• 2 tablespoons honey
• 2 tablespoons red-wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4-6 rib lamb chops
• 1  lb cherry tomatoes (a bunch of em!)
• 1 1/2 tablespoons balsamic vinegar

Mix together honey, red wine vinegar, garlic, salt, and pepper and transfer to a large ziploc bag. Marinate lamb, turning occasionally, at least one hour. Bring lamb to room temperature before grilling.

Remove lamb from marinade, reserving marinade. Grill lamb on lightly oiled grill pan over medium high heat, turning once, about 4 minutes for medium-rare. Transfer to a platter and keep covered and warm. (* Can be done on an outside grill or bbq also, but this is quicker for me.)
Cook cherry tomatoes in the lamb roasting pan, covered, carefully turning, until softened and just beginning to split. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.

Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.

Drizzle lamb with reserved marinade and serve with tomatoes.

I'm serving this atop Israeli Couscous, my personal pasta fix:) I'll get a pic for ya tonight!

Manja!