Preheat oven to 425°. Sprinkle lamb on all sides with curry powder, salt, and pepper. Let stand 30 minutes.
Meanwhile, prepare Roasted Grapes and Cranberries as directed.
Cook lamb in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium heat 6 to 7 minutes, turning often to brown tops and sides. Place lamb, meat sides up, in skillet. Stir together honey and remaining 4 Tbsp. olive oil; brush mixture on tops and sides of lamb.
Bake at 425° for 15 to 18 minutes or until a meat thermometer inserted into thickest portion registers 130°. Remove lamb from oven; let stand 10 minutes. Cut into chops, and serve with Roasted Grapes and Cranberries.
Garnish, if desired.
ROASTED GRAPES & CRANBERRIES
Preheat oven to 400°. Place grape clusters on a 15- x 10-inch jelly-roll pan. Stir together cranberries, olive oil, and rosemary in a small bowl. Spoon mixture over grape clusters.
Bake at 400° for 15 to 18 minutes or until grapes begin to blister and cranberries start to pop, shaking pan occasionally. Serve immediately, or let stand up to 4 hours.
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