Lamb Shoulder Chops with Green Olives and Lemon
Meaty and less expensive than lamb loin chops, shoulder chops need to cook a little longer to soften. They're slightly gamey (in a good way!), which makes them a great match for the bold, Moroccan-style flavors here. Serve with fluffy couscous to soak up the sauce. Wine pairing: A blatantly herbal Bordeaux red like Amelia Wynn 2012 Kiona Estate Vineyard Cabernet Franc (Red Mountain, Washington; $32). A menthol layer in the wine works with the briny olives, and its dark, sweet fruit loves the pungent lamb.