Lamb chops with grapes and grape molasses

1. Wash and drain the grapes.
2. Heat the olive oil in a deep skillet over a medium to high heat.
3. Season the lamb chops and sauté for 5 minutes on each side, until browned.
4. Add the whole garlic cloves and continue cooking for an additional 4-5 minutes, until the meat is cooked through.
5. Place the meat on a platter and keep warm.
6. Pour the cooking juices over the meat, reserving about 2-3 tablespoons.
7. Put the skillet back on the heat and add the grapes.
8. Discard the garlic cloves.
9. Add the rosemary, lower heat and simmer for about 6-7 minutes, or until grapes soften up.
10. Pour in the wine and grape syrup, and season.
11. Leave for an additional 3-4 minutes, until the sauce thickens and becomes a glaze.
12. Check the seasoning. The sauce should have a honey-like consistency.
13. Serve lamb chops on a platter with the grape molasses.

TIPS

• Any leftover sauce in the skillet can be brushed over any meat before roasting since it caramelizes at high temperatures.
• Do not add too much salt when preparing a glaze or thickening sauces, as this causes the liquid to evaporate too quickly. Adjust seasoning towards the end of the cooking process, once the sauce is ready.