Lamb chops with grapes and molasses

Ingredients for 6 servings:

• 1 ½ kg lamb chop(s)
• 2 tbsp olive oil
• 1 sprig(s) rosemary, fresh
• 4 garlic cloves
• 250 g blue, seedless grapes
• 125 ml dry white wine
• 1 tsp, heaped molasses
• some salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Heat the olive oil in a deep pan over medium heat. Season the chops with salt and pepper and sear until pink on each side. Add the whole garlic cloves and sear the meat until cooked through. Remove the meat and some of the cooking juices from the pan and keep warm. Leave about 3 tablespoons of the cooking juices in the pan and add the grapes. Only then should the garlic cloves be removed. Add the rosemary and simmer over low heat for 6-7 minutes, until the grapes begin to soften slightly. Add the wine and molasses and season the sauce with salt and pepper. Simmer the sauce for 3-4 minutes, until it is well combined and glazed. Arrange the chops on a platter and baste with the sauce. Tip: Depending on the season, the grapes can be replaced with cherries.