for 4 person

Meat

1 tbsp	olive oil
8	lamb chops (approx. 80 g each)
½ tsp	salt
a little	pepper
2	garlic cloves, sliced
4 sprig	thyme
50 g	butter, cut into pieces

Grapes

1 tbsp	olive oil
2	red onions, cut into wedges
250 g	seedless purple grapes, cut in half
½ dl	red wine
1 tbsp	liquid honey
½ tsp	salt
a little	pepper

Topping

40 g	pitted green olives, finely chopped
40 g	walnut kernels, coarsely chopped
2 sprig	thyme, leaves torn off
1	organic lemon, use a little grated zest and 1 tbsp of juice

How it's done

Meat

Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a wide frying pan. Season the lamb chops, brown in batches for approx. 1 min. on each side. Reduce the heat, add the garlic, thyme and butter, fry for approx. 1 min. Remove, keep warm.

Grapes

Heat the oil in the same frying pan. Add the onions, sauté for approx. 2 mins. Add the grapes, wine and honey, mix, cover and simmer for approx. 15 mins. until soft, season.

Topping

In a small bowl, mix the olives with all the remaining ingredients.

To serve

Serve the chops with the grapes on the warm plates, top with the olives.

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