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Lamb Chops with Rosemary and Grape Sauce
From Statesboro Market2Go
<p>An elegant dish that uses local lamb, herbs, and honey. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: foodandwine.com (modified slightly) (Entered by Ariana Giddens)
Serves: 4
Ingredients
1 1/2 tablespoons
Olive oil
3 pounds
Lamb loin chops (about 8)
OR shoulder chops
Salt (divided)
Pepper (divided)
3 tablespoons
Fresh rosemary (chopped) (divided)
4 cloves
Garlic (thinly sliced)
2 cups
Grapes (deseeded)
1/3 cup
Dry white wine
1 teaspoon
Honey
Step by Step Instructions
- Heat the oil over medium high heat in a nonstick frying pan. Season the lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the lamb chops in the pan and sprinkle 1 1/2 tablespoons of rosemary in the spaces between the chops.
- Cook for 5 minutes (or slightly less if using shoulder chops) on one side Turn and place garlic slices between the chops. Cook for 3 to 5 minutes (or, again, slightly less if using shoulder chops).
- Remove the lamb and garlic from the pan and set aside in a warm place. Pour off all but 2 tablespoons of the fat from the pan. Add the grapes and the remaining rosemary. Reduce the heat and cook for 8 minutes, stirring frequently.
- Add the wine to the pan. Simmer for 2 minutes. Stir in the garlic, any juices from the lamb, honey, 1/8 teaspoon of salt, and a pinch of pepper.
- Serve the lamb chops topped with the rosemary-grape sauce.