Gail Simmons' Lamb Chops with Roasted Grapes & Sweet Onions

The Top Chef judge and author of Bring it Home created a recipe inspired by a meal she "still dreams about" from her travels in Spain.

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Photo: Victor Protasio

The Top Chef judge and author of Bring it Home created a recipe inspired by a meal she “still dreams about” from her travels in Spain.

Gail Simmons’ Lamb Chops with Roasted Grapes & Sweet Onions

1 tbsp. coarsely chopped fresh rosemary leaves
2 garlic cloves, finely chopped (about 2 tsp.)
1 tsp. lemon zest, plus 1 ½ tbsp. fresh juice (from 1 lemon), divided
2⅝ tsp. kosher salt, divided
1 tsp. black pepper, divided
8 (1-in. thick) lamb rib chops
4 tbsp. extra-virgin olive oil, divided
1 lb. red seedless grapes on the stem
6 thyme sprigs, plus more for serving
1 medium-size sweet onion (such as Vidalia), cut crosswise into ¼-in.-thick rounds
1 lemon, halved and seeds removed
2 tbsp. honey
¼ tsp. smoked paprika

1. Stir together rosemary, garlic, lemon zest, 1 ½ teaspoons salt and ¼ teaspoon black pepper in a small bowl. Place lamb chops in a shallow baking dish. Rub mixture into both sides of each chop. Using the same bowl, whisk together lemon juice and 2 tablespoons oil; pour mixture over chops, turning to coat. Cover and let stand at room temperature 30 minutes.

2. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Gently rinse grapes, and pat dry. Arrange grapes on the prepared baking sheet, and brush with 1 tablespoon oil. Thread thyme sprigs between clusters of fruit. Season with ⅛ teaspoon each of salt and pepper. Roast in oven until grapes are tender and blistered, 25 to 28 minutes.

3. Meanwhile, preheat grill to medium high (400 to 450 degrees). Scrape marinade from chops, and season lamb with ½ teaspoon salt and ¼ teaspoon pepper. Place chops on oiled grate, and grill, uncovered, to desired doneness, about 4 minutes per side for medium-rare. Brush onion slices with the remaining 1 tablespoon oil, and season ¼ teaspoon each salt and pepper. Grill uncovered, until charred and tender, about 3 minutes preside. Season lemon halves with ⅛ teaspoon each of salt and pepper. Grill uncovered, cut side down, until grill marks appear, about 3 minutes.

4. Stir together honey, paprika, 1 teaspoon water and remaining ⅛ teaspoon salt in a small bowl. Transfer lamb, roasted grapes, onions and lemon to a large platter. Drizzle with honey mixture, and squeeze grilled lemon over everything.

Serves: 4 (serving size: 2 chops)
Active time: 40 minutes
Total time: 1 hour, 15 minutes

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