Lamb Chops with Rosemary and Grapes

1. 1

   In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat.

2. 2

   Season the lamb chops with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   Put the chops in the pan and sprinkle 1 1/2 tablespoons of the rosemary in the spaces between the chops.

4. 4

   Cook the chops for 5 minutes.

5. 5

   Turn and sprinkle the garlic in between the chops.

6. 6

   Cook the chops until done to your taste, 3 to 5 minutes longer for medium rare.

7. 7

   Remove the chops and garlic and keep in a warm spot.

8. 8

   Pour off all but 2 tablespoons of the fat from the pan.

9. 9

   Add the grapes and the remaining 1 1/2 tablespoons rosemary to the pan.

10. 10

    Reduce the heat and cook, stirring frequently, until the grapes soften, about 8 minutes.

11. 11

    Add the wine to the pan and simmer 2 minutes.

12. 12

    Stir in the garlic and any juices from the lamb, the honey, 1/8 teaspoon salt, and a pinch of pepper.

13. 13

    Serve the lamb topped with the grapes and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.