Lamb Chops Scottadito with Charred Cherry Tomatoes

Prepare 12 lamb chops, pat dry with paper towels, and season generously with salt and pepper.

Finely mince 4g garlic and mix with 46g olive oil and 100g fresh rosemary to create a paste.

Coat lamb chops evenly with garlic-rosemary mixture and let rest 15 minutes at room temperature.