For the marinated vegetables:
3 garlic cloves, halved
2 shallots, peeled and quartered
20 cherry or pear tomatoes
3 scallions, sliced into 2-inch pieces
1/2 cup of extra virgin olive oil
1/4 cup of lemon juice
3 tbsp. of balsamic vinegar
For the sauce:
1 cup of low-sodium chicken broth
1/2 cup of fresh basil leaves, chopped
1-1/2 tsp. of lemon juice
1 tsp. of butter or margarine
1. In a small bowl, combine garlic, shallots, tomatoes, scallions, olive oil, lemon juice, and balsamic vinegar. Marinate for 6 hours or overnight.
2. Preheat oven to 450F. Remove the vegetables from the marinade and saute in a medium-sized pan until golden-brown, about 3 minutes. Set aside and keep warm.
3. Place the lamb on a baking sheet. Bake for 9 minutes, turning once.
4. In a separate saucepan, blend chicken broth, basil leaves, and lemon juice. Bring to a boil and add the butter or margarine. Divide the vegetables onto four dinner plates. Top with the lamb. Drizzle with the sauce. Serve.