Red Currant Lamb

Directions:

Combine flour, cumin, coriander, paprika, 1 ½ tsp. of salt, and black pepper in a large plastic bag; shake well to blend. Heat 2 Tbsp of olive oil in a large sauté pan over medium-high heat. Add lamb chops, two at a time, to bag of flour and shake to coat. Add lamb to skillet and brown well on both sides, then transfer to a large platter. Discard fat remaining in pan, reserving brown bits at bottom. Heat remaining tablespoon of oil in the pan. Add onions and cook until tender, stirring often. Add garlic and cook for 2 minutes. Add wine and bring to a boil, boiling for 1 minute. Add Tiptree Red Currant Jelly, broth, lemon zest, and remaining teaspoon of salt. Bring to a boil, then return chops to pan. Reduce heat to low, cover and simmer for 45 minutes, until tender, turning chops occasionally. If the sauce becomes too dry, add additional broth, as needed. Transfer chops to serving platter. Skim off any fat remaining in pan. Discard lemon zest, spoon sauce over lamb chops, and serve immediately.