Food & Wine Recipe Day: Zinfandel-Braised Lamb Chops

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).