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olive oil loin chops salt fresh ground black pepper fresh rosemary garlic red grapes white wine honey
Viewed: 54 - Published at: 2 years agoIngredients
- 1 1/2 tablespoons olive oil
- 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
- Salt
- 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
Method
- 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.
- 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.
- 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.
