Lamb Chops with Roasted Grapes
This is a great meal to make through the week or on the weekend for company. The good thing about this recipe is that one can do most of the work before hand and finish off in one pan before serving. I browned the chops and made the sauce early in the evening. I finished cooking the chops in the sauce right before we ate. I garnished with cilantro and served the delicious chops with a sweet potato quinoa dish.
- 12 to 14 lamb chops
- ½ cup cilantro, chopped
- 6 garlic cloves, chopped
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
Add the cilantro, garlic, smoked paprika and salt to a mortar and pestle and pound till a pulp is formed. Add the olive oil and mix well. Spread the mixture all over the lamb chops and marinate for at least 2 to 3 hours.
- 1 cup red grapes
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Preheat oven to 350 degrees F.
Place the grapes onto a lined cookie sheet. Add the oil, salt and pepper. Mix well and roast for 30 to 40 minutes till the grapes are bursting and soft. Keep aside.
- 2 tablespoons olive oil
- ½ cup orange juice
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ cup cilantro, chopped
Heat a large frying pan with the olive oil. Brown the lamb chops on high heat on both sides. Keep aside. Add the orange juice and chicken broth and stir carefully to pick up all the bits off the pan. Bring to a boil and reduce till a thick sauce if formed. Add the mustard and whisk till smooth. Add the lamb chops and cook till desired. Add the roasted grapes and cilantro. Check for seasonings and serve hot.
