NOVEMBER RECIPE Smoked Paprika Lamb Chops with Fresh Grape Sauce

Smoked Paprika Lamb Chops with Fresh Grape Sauce

As days get shorter and cooler weather sets in, the cravings for hearty, comforting meals often follow. Traditional fall fare, including roasted meats and veggies, can be enhanced with a delicious and compatible fall fruit: fresh grapes. Grapes work well with a variety of ingredients to make mealtimes more enjoyable. In Smoked Paprika Lamb Chops with Fresh Grape Sauce, grapes provide a delightful sweet-tart accent to the savory meat. In addition to their delicious taste, fresh texture and vibrant color, grapes of all colors – red, green and black – are a heart-healthy food, too.

INGREDIENTS

Servings: 4 • 1 teaspoon smoked paprika • 1 teaspoon kosher salt, plus additional, to taste, divided • 1/2 teaspoon freshly ground black pepper, plus additional, to taste, divided

• 4 boneless sirloin leg lamb chops (3/4inch thick each, about 1 1/2 pounds total) • 1 tablespoon olive oil • 3/4 cup dry riesling wine • 2 shallots, minced • 1/2 cup reduced-sodium chicken broth • 1 teaspoon chopped fresh thyme • 1 1/2 cups seedless Grapes from

California, rinsed • 1 tablespoon unsalted butter

PREPARATION

1. In small bowl, combine paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Rub chops with paprika mixture and set aside.

2. In large cast-iron or other heavy skillet over medium-high heat, heat olive oil. Add chops and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter and keep warm. 3. In same pan, add riesling, bring to boil and scrape up any browned bits from bottom of pan. Cook until wine is reduced to glaze, about 5 minutes.

Add shallots, broth and thyme; cook until reduced by half, about 4 minutes. Stir in grapes and butter; swirl to melt butter. Season with additional salt and pepper, to taste, then pour sauce over chops and serve.

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