This is a lovely meal that everyone will swoon over. The kitchen will be wafting with the sweet, comforting aroma of luscious red wine and dried fruit, perfect for any family get together.
  • 1 T extra virgin olive oil
  • 2 lamb shoulder chops (cut about 1” thickness)
  • Salt
  • Pepper
  • 4 cloves of garlic, quartered
  • 8 sprigs of thyme
  • 1 C Zinfandel or Pinot Noir
  • ½ C Made In Nature Organic Apricots, quartered
  • ½ C Made In Nature Organic Cranberries
  • 1 C low-sodium beef broth
  1. Place olive oil into a large skillet, over low-medium heat. Season the lamb chops with salt and pepper and then add to the skillet along with the garlic and thyme sprigs.
  2. Cook lamb, turning once until browned – About 6 minutes.
  3. Next add the red wine, Made In Nature apricots and cranberries to the skillet and bring to a boil. Cook over a medium heat until the amount of wine has been reduced – About 5 minutes.
  4. Add the beef broth to the skillet and bring to a boil. Cover partially and simmer over a medium to low heat until the lamb is tender and the sauce has thickened – About 20 minutes.
  5. Turn the lamb chops 1 to 2 times during cooking. Discard the thyme sprigs and serve. Garnish the lamb chops with the dried fruit reduction sauce and fresh thyme sprigs.