Lamb chops with rosemary and roasted grapes

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.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 220°C/gas mark 7
  2. Step 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. Step 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. Step 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. Step 5

    Serve the fried lamb chops with the garlicky roasted grapes on the side