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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Wine Braised Lamb Chops with Garlic and Dried Fruit

© Lucy Schaeffer

A jammy Zinfandel and dried fruit lend a ton of flavor to
these lamb-shoulder chops. / © Lucy Schaeffer

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Cooking with wine has been a thread these past few days. Braising, poaching, making pan sauces…all good. I love how when heat is applied, wine goes through dramatic changes with wildly varying results. Best of all is a braising liquid that reduces and becomes a slightly sweet, silky sauce. For this braised lamb dish, I browned shoulder chops and simmered them with lots of garlic, dried apricots and cherries and a full-bodied, jammy red Zinfandel. In a relatively short time, the lamb became tender and glazed with a rich, winey, fruity sauce. SEE RECIPE »

Related: Fast Lamb Chop Recipes
Wine Pairings for Lamb
More Amazing Lamb Recipes

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.