• 4 lamb chops, ¼ cup dried cherries and ¼ cup dried apricots , ¼ cup port
• 1 clove garlic, peeled and halved 
• 1/4 cup flour , 1/4 cup olive oil 
• ½ cup diced red onions
•  ¼ cup chopped or shredded carrot 
• ¼ cup chopped celery rib, 1 bay leaf
• 2 cloves garlic minced 
• 1tsp minced rosemary & 2-3 sprigs or ½ tsp dried
• 1 tablespoon tomato paste 
• 1 cup chicken broth , 1 cup beef broth 
• 1/4 cup merlot , 1 bay leaf

Preheat oven to 325. You will need a large skillet and a foil covered roasting pan. Pour the port over the dried cherries and apricots in a small bowl and set aside. Rub the chops with the halved garlic cloves. Season with salt and pepper. 

Place flour in plastic bag and add the lamb chops one at a time to coat. Heat the olive oil in a large skillet until it shimmers. Add lamb chops, brown on all sides and place on roasting pan. 

In skillet, add the onions, carrots, celery and minced garlic to the drippings and sauté about 5 minutes. Stir in the minced rosemary, tomato paste, broths and merlot. Drain the port from the cherries & apricots (save the fruit) and add to skillet. 

Pour contents of skillet over lamb chops and add the soaked fruit and bay leaf. Cover the roasting pan and place on middle rack for 20 minutes. Turn the chops and return to oven for an additional 30 minutes, basting one more time halfway through.