Lamb Chops with Rosemary and Grapes

Lamb Chops with Rosemary and Grapes
Photo by © Melanie Acevedo


  • 1 ½ tablespoons olive oil
  • Salt
  • 1 teaspoon honey
  • Fresh-ground black pepper
  • 3 tablespoons chopped fresh rosemary
  • 2 cups red grapes (from about a 1-pound bunch)
  • 8 lamb loin chops, about 1 1/4 inches thick (about 3 pounds in all)
  • + 2 more ingredients
    • 4 cloves garlic, cut into thin slices
    • 1/3 cup dry white wine

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...

View full recipe at My Recipes


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