Lamb Chops with Rosemary and Grapes

Ingredients

• 0.3 cup cooking wine dry white
• 3 tablespoons rosemary fresh chopped
• 4 cloves garlic cut into thin slices
• 4 servings fresh-ground pepper black
• 1 teaspoon honey 
• 8  lamb loin chops thick
• 1.5 tablespoons olive oil 
• 2 cups grapes red (from a 1-pound bunch)
• 4 servings salt 

Equipment

• frying pan

Directions

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.
2. 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.
3. Remove the chops and garlic and keep in a warm spot.
4. Pour off all but 2 tablespoons of the fat from the pan.
5. 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.
6. 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.
7. Serve the lamb topped with the grapes and sauce.
8. 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.
9. Wine Recommendation: 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.