I just made this dish and the flavors of lamb and grapes are so good together. This dish has a very sophisticated touch. Perfect for special occasion or just a Wednesday dinner :)
Lamb Chops with Rosemary and Grapes
- 1 1/2 tablespoons olive oil
- 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
- Fresh-ground black pepper
- 3 tablespoons chopped fresh rosemary
- 4 cloves garlic, cut into thin slices
- 2 cups red grapes (from about a 1-pound bunch)
- 1/3 cup dry white wine
- 1 teaspoon honey
- 1. In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn and sprinkle the garlic in between the chops. Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.
- 2. Remove the chops and garlic and keep in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan. Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.
- 3. Add the wine to the pan and simmer 2 minutes. Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper. Serve the lamb topped with the grapes and sauce.
- Variation: In place of the loin chops, you can use lamb shoulder chops, about one inch thick (about two pounds in all). Cook them a little less than the loin chops.
- Wine Recommendation: Cabernet sauvignon is classic with lamb, but a European cabernet will taste austere against the slightly sweet sauce here. Instead, try a California or Washington State cabernet, which will be fruity enough to blend with the sweetness.
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