Ingredients
1½tbspolive oil
8lamb loin chops
salt
fresh-ground black pepper
3tbspfresh rosemary,chopped
4clovesgarlic
2cupsred grapes,(from about a 1-lb bunch)
1cupdry white wine
1tsphoney
Preparation
In a large stainless-steel or nonstick frying pan, heat the oil over moderately high heat. Season the lamb chops with ½ teaspoon salt and ¼ teaspoon pepper.
Put the chops in the pan and sprinkle 1½ 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 taste, 3 to 5 minutes longer for medium-rare.
Remove the chops and garlic and keep them in a warm spot. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining 1½ tablespoons rosemary to the pan.
Reduce the heat and cook for about 8 minutes, stirring frequently, until the grapes soften.
Add the wine to the pan and simmer for 2 minutes. Stir in the garlic and any juices from the lamb, the honey, ⅛ teaspoon salt, and a pinch of pepper.
Serve the lamb topped with the grapes and sauce.
