- 1 kilogram of lamb chops
- 2 ounces of olive oil
- 1 sprig of fresh rosemary
- 4 cloves of garlic
- 1/2 kilo grapes (black grape berries)
- 1/3 fl. white dry wine
- 1 Mr. pezyme
- freshly ground pepper
How to make?
We start lamb chops by heating the olive oil in a deep frying pan in moderate to strong fire. Salt the peppers and roast them 5 on each side. Add the garlic whole and continue cooking for 4-5 until the meat is cooked well.
Place the meat on a platter and keep it warm. Pour it into the pan of the pan and pour into the pan 2-3 ounces. Put the pan into the fire and add the grapes, which we have washed and drained.
At this stage, we remove and throw the garlic. Add the rosemary, lower the heat and simmer for 6-7 to soften the grapes. Add the wine and pepetsi and salt the pepper sauce. Leave the pan in the fire for 3 to 4 until the sauce is tied well and soaked.
The sauce must be like honey. Serve the strawberries on a platter and pour with the grape sauce.
If you liked the lamb chops in the pan, melted with pezyme, you will love the following recipe
Lamb with quince and petime