My Itinerary:



Grilled Lamb Chops with Pan-Roasted Grapes and Zinfandel
Courtesy of Chef Ian McPhee of McPhee's Grill Templeton

Serves four

I like to serve these chops with creamy goat cheese mashed potatoes. Just make your favorite mashed potatoes and stir in some fresh goat cheese. Yep, that simple.

  • 8 lamb loin chops, patted dry
  • 2 teaspoons minced fresh mint
  • 1 teaspoon minced fresh rosemary
  • ¼ cup extra-virgin olive oil

For the grapes:

  • 1 tablespoon extra-virgin olive oil
  • 1 pound seedless red grapes, on the stem, snipped into small clusters
  • ½ teaspoon honey
  • ½ teaspoon coarsely chopped fresh mint
  • ¼ teaspoon fresh rosemary leaves
  • ½ cup Paso Robles Zinfandel
  • 2 tablespoons unsalted butter, chilled, cut into 4 pieces

Place the lamb chops on a plate or in a shallow baking dish. In a small bowl, blend together the mint, rosemary, and olive oil. Spread the paste evenly over each side of the chops and let stand for 1 hour at room temperature.

Meanwhile: Place a skillet over medium heat and add the olive oil. Add grapes let them cook, tossing frequently, until they begin to soften and break down. Stir in the honey, mint, rosemary, and wine. Bring to a simmer and let the liquid reduce until slightly syrupy. Remove from the heat and let stand while you grill the chops.

Prepare a grill for medium-high heat cooking. Grill the chops to your desired doneness, from 2 to 4 minutes on each side, depending on thickness. Let stand for 3 to 4 minutes.

Return the grape mixture to medium-high heat just until steaming, then remove from the heat, add the chilled butter, and jiggle the pan until the butter has melted and the grapes are nicely coated.

Divide the chops among four warmed plates and place a cluster or two of grapes on the side; spoon some of the pan juices over the chops.