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Recipe

Lamb Chops with Concord Grape Sauce

Scott Phillips

Servings: 4

Ruby port and fresh herbs channel fall in a most lovely way in this company-worthy dish.

Ingredients

  • 8 lamb rib chops (about 2-1/2 lb.)
  • Kosher salt and freshly ground black pepper
  • 10 oz. (2 cups) Concord grapes
  • 2 Tbs. granulated sugar
  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 1 medium shallot, minced (1/4 cup)
  • 2 tsp. fresh thyme leaves, chopped
  • 2 tsp. finely chopped fresh rosemary
  • 1/4 cup ruby port
  • 1 tsp. fresh lemon juice
  • 2 Tbs. olive oil

Nutritional Information

      Calories (kcal) : 710
      Fat Calories (kcal): 470
      Fat (g): 53
      Saturated Fat (g): 22
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 22
      Cholesterol (mg): 160
      Sodium (mg): 390
      Carbohydrates (g): 22
      Fiber (g): 1
      Protein (g): 33

Preparation

  • Pat the lamb chops dry, generously season with salt and pepper, and set aside.
  • In a 2-quart saucepan, cook the grapes and sugar over medium-low heat, mashing with a wooden spoon until the grapes break down, about 4 minutes. Increase the heat to medium high and simmer until the sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof bowl. Rinse the saucepan, return the strained grape sauce to the pan, and set aside.
  • In a 12-inch skillet, melt 1 Tbs. of the butter over medium heat. Add the shallot, thyme, and rosemary, season with salt and pepper, and cook until the shallot is soft, about 3 minutes. Remove the pan from the heat, add the port, and swirl until the sizzling stops. Return the pan to the heat and simmer until most of the liquid evaporates, about 1 minute. Scrape into the grape sauce, stir in the lemon juice, season to taste with salt and pepper, and keep warm. Wipe out the skillet.
  • Heat 1 Tbs. of the butter with 1 Tbs. of the oil in the skillet over medium-high heat. Add 4 lamb chops and cook until browned on both sides, about 3 minutes per side. Transfer to a platter and tent with foil. Repeat with the remaining butter, oil, and chops. Serve the chops with the warm sauce.

Reviews

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Reviews

  • User avater
    Pielove | 10/13/2015

    I had some Concord grapes left over from making pie, so I gave this unusual recipe a shot. It's really good-- the rosemary in particular works well with the dark fruit. We served the sauce with pork chops-- lamb would also be excellent.

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