Lamb Chops with U-Mamma! Grapes
12 lamb cutlets or chops
20g rosemary, chopped
3 garlic cloves, peeled and squashed
FOR THE U-MAMMA! GRAPES
1 large onion, finely chopped
80g unsalted butter
3 sprigs of rosemary
1 generous tsp yeast extract (such as Marmite)
800g large green seedless grapes, halved
splash of dry white wine
salt flakes and freshly ground
Mix the lamb with the rosemary, garlic and a dousing of olive oil, and leave to infuse, ideally overnight. (Literally toss them in a container with the ingredients and leave the flavours to mingle.)
For the U-mamma! Grapes, sauté the onion in the butter with the rosemary until soft and golden. Add the meat extract and grapes, and stir together. Splash with the wine and turn up the heat until the alcohol has evaporated, stirring gently. Adjust the seasoning and set aside.
Heat a griddle pan, season the chops with salt and freshly ground black pepper, and grill on both sides until cooked to taste: I like my lamb pink in the middle, yielding but not too squidgy! If your grill pan can only take 4 at a time, preheat the oven to a very low heat, so that you can leave chops
in it to rest as you cook the others.
Serve the lamb topped with the grapes.
This recipe come from Laura Santtini's book Easy Tasty Italian, which won her the Guild's Jeremy Round Award for Best First Book in 2010.
© Recipe copyright 2010 Laura Santtini
Author: Laura Santtini Email: