Lamb Chops with Grapes and Thyme

You could easily substitute venison for lamb for those of you who are hunters or friends of hunters.

1 tablespoon fresh thyme leaves
salt and pepper
4 lamb chops (about 2 inches thick)
3 tablespoon olive oil
1/4 cup minced shallots
1/4 cup grape juice (or apple cider or aged balsamic vinegar)
1/4 cup chicken stock
3 tablespoon butter
20 fresh grapes cut in half and seeds removed
4 whole thyme sprigs

Mix together the thyme, salt and pepper in a small bowl and rub onto the lamb chops on both sides. Let them rest and absorb flavors for 15 minutes.

Heat olive oil in a pan over medium-high heat. Sear lamb chops for about 5 minutes on each side for medium rare, or longer, cooked to personal preference. Remove from the pan and place on platter.

To the hot pan, add shallots and cook for about 5 minutes. Stir in juice and stock, deglazing the pan. Add grapes and thyme, continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half and is thick like ketchup. Smear the sauce on the plate. Place the chops on the sauce and spoon the thyme and grapes over the lamb chops and serve.

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