FOR THE LAMB
12 lamb cutlets or chops
1/4 ounce fresh rosemary, chopped
3 garlic cloves, peeled and mashed
FOR THE U-MAMMA! GRAPES
1 large onion, finely chopped
2 1/2 ounces unsalted butter
3 sprigs of fresh rosemary
1 generous teaspoon yeast extract
(such as Marmite or Vegemite, or Taste#5 Original Umami Paste,
or 2 anchovies in oil, drained and finely chopped)
1 1/3 pounds large green seedless grapes, halved
splash of dry white wine
flaky salt and freshly ground black pepper
Toss the lamb with the rosemary, garlic, and a dousing of olive oil. Leave to infuse, ideally overnight. (Literally toss them in a container with the ingredients and leave the flavors to mingle.)
For the Umamma! grapes, sauté the onion in the butter with the rosemary until soft and golden. Add the yeast extract and grapes, and stir together. Splash with the wine and turn up the heat until the alcohol has evaporated, stirring gently. Adjust the seasoning and set aside.
Preheat a griddle pan. Season the chops with salt and pepper, and grill on both sides until cooked to preference. I like my lamb pink in the middle, yielding but not too squidgy! If your grill pan can only take 4 at a time, preheat the oven to a very low heat, so that you can leave the chops in it to rest as you cook the others.
Serve the lamb topped with grapes.