A jammy Zinfandel and dried fruit lend a ton of flavor to lamb-shoulder chops. It’s different it’s comforting, and it’s perfect for a cold weather.



  • 4 Lamb shoulder Chops ( Steak)
  • 2 Tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1 Tablespoon ground coriander
  • 8 Garlic cloves, halved
  • 10 Thyme springs, plus more for garnish
  • 1 Cup big, jammy red, full body wine
  • 1/2 Cup dried cherries
  • 1/2 Cup dried apricots
  • 2 Cups low-sodium beef broth


    • 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.

    • 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.

    • Serve with Steamed Israeli couscous.


    British Lamb Hotpot