Friday, June 1, 2012

Rosemary and Grapes Lamb Chops

1 1/2 TB olive oil
8 lamb loin chops, 1 1/4 inches thick
salt to taste
black pepper
3  TB  chopped fresh rosemary
4 cloves slivered garlic,
2 cups seedless red grapes
1/3  cup dry white wine
1  ts honey


Heat the oil over moderately high heat in a large nonstick frying pan,
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 and cook until medium rare.
Remove the chops and garlic and keep in a warmed oven at 100 degrees.
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.
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 chops and put the topping on top and side. Serve with fresh salad greens on the side.

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