Lamb Chops with Rosemary and Grapes

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Ingredients

1. 1 1/2 tablespoons olive oil
2. 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
3. Salt
4. Fresh-ground black pepper
5. 3 tablespoons chopped fresh rosemary
6. 4 cloves garlic, cut into thin slices
7. 2 cups red grapes (from about a 1-pound bunch)
8. 1/3 cup dry white wine
9. 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.