Red Zinfandel Braised Lamb Chops with Dried Fruit


Here’s a yummy winter meal that’s a huge hit every time I make it! Recipe is for 4 people. And of course all props go to “Grace Parisi” of Food and Wine Magazine…

2 tablespoons extra-virgin olive oil
Four eight-ounce lamb shoulder chops (cut 1 inch thick)
Salt and ground pepper
1 tbsp ground coriander
8 garlic cloves in halves
8 thyme sprigs and a few for garnish
1 cup or 2 of a jammy California Red Zinfandel (recommend the Gnarly Head Zin)
1/2 cup dried red cherries
1/2 cup dried apricots
2 cups low-sodium beef broth

In a large, deep skillet, heat olive oil.
Season lamb chops with salt and pepper and rub coriander over the chops.

Add the lamb chops to the skillet with garlic cloves and thyme sprigs and cook over high heat, turning once, until the lamb chops and garlic cloves are browned (about 6 min.).

Next add the red wine, dried cherries and dried apricots and bring to a boil. Cook over moderate heat until the wine is reduced by half (about 5 min.). Add the beef broth and bring to a boil. Cover partially and simmer over moderately low heat until the lamb is tender and the sauce is thick about 35 minutes. Turn the chops once or twice during cooking. Discard the thyme sprigs. Serve lamb chops immediately and garnish with a sprinkle of fresh thyme leaves… Accompany with couscous or mashed potatoes.

My wine pairing suggestion is the Gnarly Head California Red Zin for $9.99 or for roughly $17, the 2008 Layer Cake Italian Primitivo which is the Italian Red Zin. Buon appetito!

Categories: Pairings

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