Anticiplate

My best friend Kylee gave me a cookbook for my birthday. It is recipes from Food and Wine that concentrates on recipes featuring herbs and spices. She knows me well! It didn’t take long for Erik and I to begin salivating over the recipes and marking the ones that we wanted to try. 

The first recipe that caught my eye was a recipe for Corn and Shrimp Chowder with Mashed Potatoes in the center of the bowl. Although it looked amazing, it was colorless (meaning light yellow). Because I am about to perform again, I figured I would go for a healthier, more colorful looking dish. 

I loved this recipe because it used roasted grapes, which I have been seeing more and more in the past month (just like my last year’s discovery of peach and prosciutto). I even made a salad from the most recent Bon Appetit that uses roasted grapes that was outstanding.  

Have you ever roasted grapes before? Have I just been in the dark? 

Prep time: 5 minutes

Cook time: 25 minutes

Serves 4

1 1/2 tbsp. Olive oil

8 lamb loin chops, all the same size (about 3 lbs.)

Kosher salt

Freshly cracked pepper

3 tbsp. fresh rosemary, chopped

4 garlic cloves, sliced

2 c. red seedless grapes

1/3 c. dry white wine

1 tsp. honey

In a large frying pan, heat oil over moderate heat. Season lamb chops with kosher salt and black pepper. Put the chops in the pan and sprinkle 1 1/2 tsp. rosemary in the spaces between the chops. Cook the chops for 5 minutes. Turn over and cook for 3 to 5 minutes more, for medium-rare. 

Remove the chops and keep on a plate, with tin foil over the top. Pour off all but 2 tbsp. fat from the pan. Add the grapes and the garlic, and remaining rosemary to the pan. Reduce heat, and cook for 8 minutes, or until grapes soften. 

Add the wine to the pan and simmer for 2 minutes. Stir in any juices from the lamb, honey, and season with salt and pepper. Serve the lamb chops topped with the grape sauce.