Lamb chops with grapes and grape molasses syrup

An unusual but very seasonal recipe with ingredients that blend together perfectly and it is a joy to see on a platter! Thick sauce, full of the aromas of grapes, rosemary and "petimezi" (the dark syrup that comes out cooking down the grape must). When in season you can replace the grapes with sour cherries

Recipe of Argyro Barbarigou
a prominent Head Cook
Check out her site Argiro for more delicious recipes



Ingredients (for 6 people):
1 ½ Kg of lamb chops
2-3 tbsp of olive oil
1 sprig of fresh rosemary
4 cloves of garlic, kept whole
500gr. of rosé or red grapes, well rinsed and dry
1/3 tea-cup of white dry wine
1 tsp of grape molasses
salt
pepper

Method:
Warm the oil in a deep frying pan in medium-high heat. Season the chops with salt and pepper and sauté in the pan for 5 minutes on each side, until they get nicely coloured.

Add the garlic and continue cooking for another 4-5 minutes or until the meat is cooked through. Transfer with a slotted spoon on a platter, pour over with the pan juices (saving 2-3 tbsp in the pan) and keep the lamb chops warm.

Put the pan back on the cooker, add the grapes and discard the garlic. Add the rosemary, turn the heat down to medium-low and simmer for 6-7 minutes (without stirring) until the grapes are softened.

Add in the pan the wine and the grape molasses and season with salt and pepper. Continue simmering the sauce for another 3-4 minutes or until it is thickened and caramelised. *** The sauce should look like honey in consistency.

Leave the lamb chops on the platter, pour over and around with the sauce and the grapes and serve immediately.