DO-AHEAD TIP: Marinate lamb chops overnight or for at least 4 hours (see recipe).
Place lamb chops in a large zipper-topped plastic bag. In a food processor, place next 10 ingredients (apricots through cinnamon); blend until smooth then pour mixture over lamb chops.
Seal bag and turn several times to coat lamb chops with marinade.
Refrigerate overnight or for at least 4 hours.
At the time of cooking, remove lamb chops from marinade (reserving marinade in a bowl). Heat 1 tablespoon of ghee or grass-fed butter in a large skillet over medium-high heat.
Add lamb chops and sear for 5 to 7 minutes per side or until cooked to your preference. Remove from skillet and keep warm.
Reduce skillet heat to medium. Add remaining 1 tablespoon of ghee or grass-fed butter to the pan along with reserved marinade.
Bring mixture to a boil then reduce heat (adding more wine and butter if you wish) and simmer for 10 to 15 minutes.
Serve lamb chops topped with an apricot/wine reduction.