Lamb chops with u-mamma! grapes

Start by mixing the lamb with the rosemary, garlic and a dousing of olive oil. Then leave this to infuse, ideally overnight. For the u-mamma! grapes, sauté the onion in the butter with the rosemary until soft and golden. Now add the meat extract and grapes, and stir together. Splash with the wine and turn up the heat until the alcohol has evaporated, stirring gently. Then adjust the seasoning and set aside. Next heat a griddle pan, season the chops with salt and freshly ground black pepper and grill on both sides until cooked to taste. Serve the lamb topped with the grapes.

Chefs tip: If your grill pan can only take 4 cutlets at a time, preheat the oven to a very low heat, so that you can leave chops in it to rest as you cook the others.