Lamb chops with rosemary and roasted grapes

A nod to the Spanish tradition of cooking lamb chops over burning grape vines, this quick dinner combines fried lamb chops with roasted red grapes for pops of sweet flavour.

Ingredients

• 1 bunch ofgrapes
• 3 garlic cloves, whole
• 2 sprigs of rosemary
• olive oil
• 1 dash of sherry vinegar
• 8 lamb chops
• salt

Steps

1. Preheat the oven to 220°C/gas mark 7
2. Place the grapes, garlic and rosemary on a baking tray. Drizzle the grapes with olive oil and sprinkle them with sherry vinegar. Roast for 10 minutes, or until the grapes are just starting to collapse
3. Heat a frying or griddle pan over a medium heat. Once the pan is hot, stand the chops on their sides in the pan, to render out the fat
4. Once the fat is golden, flip the chops on their sides to finish cooking through - a minute or so on each side. Season with salt to taste
5. Serve the fried lamb chops with the garlicky roasted grapes on the side