Photo: Lucy Schaeffer
Active Time
20 Mins
Total Time
1 Hour

A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops.

How to Make It

Step 1

In a large, deep skillet, heat the olive oil. Season the lamb chops with salt and pepper and rub them all over with the coriander. Add the lamb chops to the skillet along with the garlic cloves and 10 thyme sprigs and cook over high heat, turning once, until the lamb chops are browned and the garlic cloves are browned in spots, about 6 minutes.

Step 2

Add the red wine, dried cherries and dried apricots to the skillet and bring to a boil. Cook over moderate heat until the wine is reduced by half, about 5 minutes. 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 and glossy, about 35 minutes; turn the lamb chops once or twice during cooking. Discard the thyme sprigs. Serve the lamb chops at once, garnished with fresh thyme.

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Ratings & Reviews

JoshuaRR's Review

February 23, 2013
This is an awesome recipe to use with the first spring lamb. Everything came together beautifully and was delicious the very first time I tried it. Pro Tip: make a rub of 1/2 tsp kosher salt, 1/2 tsp pepper and the coriander to make it simpler to apply to the chops evenly.

Onecentinvegas's Review

February 18, 2013