My office was closed today, which was the perfect opportunity to make another nice “weekend meal.” I had just read a recipe in Food & Wine from Grace Parisi, for cooking lamb chops in a “big, jammy red wine.” It sounded like a lovely meal to try on this grey, cloudy, chilly fall day.
Zinfandel-Braised Lamb Chops with Dried Fruit
(Adapted from Food & Wine’s October issue to serve 2)
1 Tbsp extra-virgin olive oil
1 lb lamb shoulder chops (I used organic lamb chops from Wegman’s)
Salt and freshly ground pepper
½ Tbsp ground coriander
4 garlic cloves, halved
4-5 sprigs of fresh thyme
½ cup California Zinfandel (I used 7 Deadly Zins, which was a great choice. Use the ½ cup to cook and accompany the meal with glasses of it to drink.)
¼ cup dried cherries
¼ cup dried apricots, quartered
1 cup beef broth
Rub the chops with salt, pepper, and coriander. Heat the olive oil over medium-high heat. Add the lamb chops, garlic, and thyme and brown the meat, about 3 minutes on each side. Add the zinfandel and dried fruit. Bring to a boil and cook over moderate heat, around 5 minutes, until the sauce is reduced to about half. Pour in the beef broth and once the sauce begins to boil again, reduce the heat to medium-low and simmer, partially covered, for around 30-40 minutes. Stir every once in a while and turn the lamb chops once or twice during cooking. When the lamb is tender and the sauce has thickened slightly, serve.
I served over rice, although the recipe also suggests Israeli couscous (and regular couscous would be good as well).