Moroccan-Style Lamb Chops |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Serve with couscous or potatoes Ingredients:
1 medium onion, quartered |
2 garlic cloves, quartered |
3 tablespoons unsalted butter |
3/4 teaspoon cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon cayenne pepper |
2 cups tomato sauce |
2 tablespoons honey |
salt & freshly ground black pepper |
8 lamb loin chops, cut 1-inch thick |
1/4 cup extra virgin olive oil |
2 tablespoons cilantro, chopped |
Directions:
1. In a food processor, pulse the onion and garlic until minced. Melt the butter in a medium saucepan. Add the onion and garlic and cook over moderate heat until softened, about (7 minutes).
2. Add cinnamon, ginger and cayenne and cook, stirring, for 2 minutes. Stir in the tomato sauce and honey and simmer over low heat until the sauce thickens slightly (about 5 minutes). Season with salt and pepper.
3. Season the lamb chops with salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 4 of the lamb chops and cook over moderate heat, turning once, until browned and almost cooked through (about 8 minutes); keep warm. Repeat with the remaining 2 tablespoons of olive oil and 4 lamb chops.
4. Pour off the fat from the skillet. Add tomato sauce and bring to a simmer over medium heat. Add the lamb chops and simmer until cooked through (about 2 minutes). Transfer the lamb to plates, spoon the tomato sauce on top and garnish with the cilantro.
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