- 1 1/2 tablespoons olive oil
- 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
- 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
- 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.
Variation In place of the loin chops, you can use lamb shoulder chops, about one inch thick (about two pounds in all). Cook them a little less than the loin chops.
Cabernet Sauvignon is classic with lamb, but a European Cabernet will taste austere against the slightly sweet sauce here. Instead, try a California or Washington State Cabernet, which will be fruity enough to blend with the sweetness.