Lamb chops with rosemary and roasted grapes
A nod to the Spanish tradition of cooking lamb chops over burning grape vines, this quick dish combines fried lamb chops with roasted red grapes for pops of sweet flavour. They would pair beautifully with roast potatoes or simply some crusty bread.
Ingredients
Metric
Imperial
- 1 bunch of grapes
- 3 garlic cloves, whole
- 2 sprigs of rosemary
- olive oil
- 1 dash of sherry vinegar
- 8 lamb chops
- salt
Method
Preheat the oven to 220°C/gas mark 7
Place the grapes, garlic and rosemary on a baking tray. Drizzle the grapes with olive oil and sprinkle them with sherry vinegar. Roast for 10 minutes, or until the grapes are just starting to collapse
- 1 bunch of grapes
- 3 garlic cloves
- 2 sprigs of rosemary
- olive oil
- 1 dash of sherry vinegar
Heat a frying or griddle pan over a medium heat. Once the pan is hot, stand the chops on their sides in the pan, to render out the fat
Once the fat is golden, flip the chops on their sides to finish cooking through - a minute or so on each side. Season with salt to taste
Serve the fried lamb chops with the garlicky roasted grapes on the side
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