Grgich Hills Estate Winery

Lamp Chops with Morrocan Spices

September 5, 2013 • Posted in: Zinfandel

Lamb ChopsPair with Grgich Hills Estate Zinfandel; Serves 6

  • 12 lamb rack chops
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • ½ cup flour
  • ¼ cup olive oil
  • 1 onion, chopped
  • ½ teaspoon ground ginger
  • ½ teaspoon cumin, ground
  • 1 teaspoon cinnamon, ground
  • Pinch saffron
  • 1 cup veal reduction or demi-glaze*
  • 2 carrots, peeled, cut into 2 inch baton
  • 10 dried apricots, quartered
  • 2 cups diced tomatoes with juice
  • 1 tablespoon garlic, minced
  • 1 bunch cilantro, chopped

Preheat oven to 375°. Season the lamb (preferably over night). Dredge the chops in the flour and shake off any excess. Heat the olive oil in a large pan, over high heat. Sear the meat to brown all over. Remove the chops. Add the onions and carrots and cook 10 minutes or until the onions brown a bit. Add the ginger, cumin,
cinnamon and saffron and cook 1 minute. Add the reduction, tomatoes, apricots, lamb and 1 cup of water. Place the pan in the oven and bake for about 10-15
minutes or until the lamb is cooked medium rare or to desired doneness. Remove the chops. Add the cilantro to the sauce. Adjust seasoning. Spoon the sauce over
the chops.

*Veal reduction or demi-glaze is available at better gourmet grocers.

Recipe and photo by Todd Muir and Wine Country Chefs