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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: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

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
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Serve the lamb chops topped with the rosemary-grape sauce.