Fragrant Lamb Chops With Tomatoes and Cinnamon |
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Prep Time: 12 Minutes Cook Time: 45 Minutes |
Ready In: 57 Minutes Servings: 4 |
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From Art Smith's newest cookbook called Kitchen Life which includes recipes for fast and easy meals. Couscous is a great side dich for this entree. Ingredients:
2 tablespoons olive oil, divided |
4 (8 ounce) shoulder lamb chops |
salt, to taste |
fresh ground pepper, to taste |
3 medium onions, chopped |
3 garlic cloves, minced |
1 teaspoon ground cinnamon |
1 (28 ounce) can tomatoes, chopped, in juice |
Directions:
1. Heat 1 tablespoons olive oil in a large skillet over medium-high heat.
2. Season the lamb chops with salt and pepper and add to the skillet, and cook, turning once, until browned on both sides, about 5 minutes.
3. Transfer chops to a platter.
4. Add the remaining 1 tablespoons of oil to the skillet and heat. Add the remaining onions and reduce heat to medium. Cook, stirring often, until the edges of the onions begin to brown, about 6 minutes.
5. Add the garlic and cook until fragrant, about 1 minute.
6. Stir in the cinnamon and tomatoes with their juice.
7. Return the lamb to the skillet and bring the sauce to a simmer. Reduce heat to medium-low. Cover and simmer until the lamb chops are almost tender, about 30 minutes.
8. Uncover and cook until the sauce thickens, about 15 minutes more.
9. Serve hot.
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