Lamp chops with grapes | Time for food with Argiro

1 kg lamb chops

2 tablespoons olive oil

1 sprig fresh rosemary

4 cloves garlic

½ kg grapes (black grape)

⅓ cup white dry wine

1 teaspoon pekmez

Salt

Pepper

Heat the olive oil in a deep-fry pan over medium to high heat and then put the lamb chops.

Season the chops with salt and pepper and let them 5΄ on each side to change color.

Add the whole garlic and continue cooking for 4΄-5΄, until the meat is well cooked.

Remove the lamb chops to a plate and keep them warm.

Remove the liquids from the pan and leave in the pan 2-3 tablespoons.

Put the fry pan back on the heat and add the grapes, which we have washed and drained.

Remove and discard the garlic.

Add the rosemary, low the heat and boil for 6΄-7΄.

Add the wine and the pekmez and season the sauce with salt and pepper. Leave the fry pan on the heat for 3΄- 4΄.