Lamb chops braised in Zinfandel & Cherries and Apricots

The combination of a big bold spicy zinfandel and a touch of sweetness from the dried fruit in this Lamb chops braised in Zinfandel dish gets rid of any gamey flavors you might encounter.  We paired it with pearled couscous for a middle eastern theme.  What I liked most about this dish is that it cooks faster than what you typically expect from a slow-braised dish.  Give it a shot.  Even if you don’t like lamb, I think you might change your mind with this one.  This is Steve R Morse in Fort Lauderdale with another recipe.  Here’s a link to an update of this recipe from our friends at Collier Falls Winery.  http://www.collierfalls.com/blog_posts/month/August2013

1/2 T olive oil

4 lamb chops 1 inch thick

s&p

1T ground coriander

8 garlic cloves

10 thyme sprigs

1 cup big jammy zinfandel

1/2 c dried cherries

1/2 c dried apricots

2 cups beef broth (I use Jean Pierre’s Beef and Veal Stock, it’s the best.   See http://www.chefjp.com for details)  Season chops with salt, pepper and coriander.  Heat oil in a skillet and brown chops on high heat for 3 minutes.  Turn them, brown the other sides along with the garlic cloves and thyme sprigs.  Everything should be nice and golden brown.  Add the wine and the fruit, reduce by half, about 5-7 minutes.  Add the beef broth, bring to a boil and simmer over low heat covered for 35 minutes, turning the lamb twice during cooking.  Serve with couscous.