Red Wine Lamb Chops with Dried Fruit
When winter hits, all I want is warm comforting meals. Dinners that will coat my throat and stomach and make me feel all cozy inside. Hearty proteins that will fill me up and keep me content until breakfast the next morning. Meals like chili or spaghetti and meatballs. A thick, rich risotto or savory stew. Meals that are chock full of wine and cream and butter. I know they may not be the healthiest choices out there, but oh my god are they satisfying! These wine braised lamb chops are exactly the type of meal I’m talking about.
Now, I know that braising meat sounds like a long and involved process, but I’m here to tell you, it’s not that bad. Because these are smaller shoulder chops, they don’t take as long to cook and so are a great option on a chilly weeknight. But what I really love about these chops are the dried fruit. See, I’m a huge fruit fan. I eat fruit every chance I get from the spring’s stone fruits to the winter’s citrus. If there’s fresh produce with a sweet tang, give it to me. And if it can be added to a savory dish, I’m even more excited.
But finding fresh fruit in the dead of winter is tough. Usually the only fruit available in the dark months of January, February and March are ample amounts of citrus. If you like oranges, lemons and limes you’re all set. And while lemon juice is often used for chicken dishes, it’s not the first things you grab when searing up beef or lamb. When I cook those proteins, I prefer plums or apricots. All those stone fruits that are so sweet and scrumptious. There’s just one problem, stone fruits like apricots, peaches and plums aren’t available until late spring and early summer. So, how does one add them to savory dishes in the winter? Easy. Use the dried alternative.
Dried fruits are a wonderful option when your favorite fresh fruits aren’t around. They pack as much flavor as their fresh counterparts and are available year round! Soak them in a rich red wine, and the flavor bomb you get is almost too much. Almost! The combination of a rich red merlot or zinfandel and a dried apricot turns a simple lamb chop into something really special. See, since the dried fruit is sitting, cooking in the wine, it soaks up all that amazing grapiness and adds a whole other level of flavor. Then nestle the chops into that mixture and serve it with some crusty bread and you easily have a meal that’s worthy of a chilly night in front of a roaring fire. But the best news is, since you have to use the wine in the sauce, you now have a reason to enjoy a glass with dinner. I mean, you don’t want the wine to go to waste, right? I know I don’t.
Ingredients
- 2 tablespoons olive oil
- 4 thick lamb shoulder chops
- Salt & pepper
- 1 tablespoon ground coriander
- 8 garlic cloves, chopped
- 10 thyme sprigs
- 1 cup red wine, like a Cabernet or Zinfandel
- 1/2 cup dried cherries
- 1/2 cup dried apricots, quartered
- 2 cups beef broth
Instructions
- Heat the olive oil in a large, saute pan over medium-high heat. Season the lamb chops all over with salt, pepper and coriander.
- Add the lamb chops, garlic and thyme sprigs to the pan and cook, turning once, until the chops and garlic are browned, about 6 minutes.
- Add the wine, cherries and apricots to the pan and bring to a boil. Reduce heat to medium-low and cook until the wine is reduced by half, about 5 minutes.
- Add the beef broth and bring to a boil. Cover partially and simmer until the lamb is tender and the sauce is thick, about 30 minutes. Make sure to turn the chops once or twice during cooking. Discard the thyme sprigs, and serve, garnished with fresh thyme.
