Trim fat from chops. Cook lamb chops in hot oil in a large skillet over medium-high heat 8 to 10 minutes on each side or until browned. Cover, reduce heat, and cook 20 minutes or to desired degree of doneness, turning once. Transfer chops to a serving platter, and keep warm.
Pour brandy into skillet. Combine whipping cream and egg yolk; add to brandy in skillet, stirring well. Cook over low heat, stirring constantly, until thickened. Stir in grapes and cheese. Spoon sauce evenly over chops, and serve immediately.
Light and Luscious
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