The gamier the meat the more likely it is to stand up to a rich, fruit based sauce. Duck is flavoured with orange sauces. Venison is stewed with cherries. Although lamb isn’t nearly as intense of a flavour as it once was, it is such a beautiful and robust meat, that it is contrasted nicely with this sweet Middle Eastern red wine and apricot sauce.
This is an easy pan sauce which comes together while the lamb rests. When you add the butter make sure it is cold and that you have reduced the sauce enough, that is how you get a beautiful, shiny, and not broken, pan sauce.
Warm and Spicy Lamb Chops with Apricot Sauce(serves 2-4)
Combine cumin, cinnamon and paprika, rub on lamb and allow to sit for at least an hour or overnight. Sprinkle the lamb with salt and pepper. Heat a small skillet to medium hot and add oil. Brown lamb well on both sides and flip regularly until cooked to medium. Remove to a rack and let rest while you make the sauce.
Drain off excess oil from the pan, you don’t need anymore than a teaspoon at most. Add shallot and stir for 1 minute, until it has softened. Add the red wine and let reduce until almost dry. Swirl the pan regularly so that shallots don’t burn. Add jam and whisk in chicken stock slowly. Allow to reduce until the sauce coats the back of a spoon, remove from heat and whisk in butter. Taste and add salt and pepper if desired, Serve immediately with warm chops on top.