Moroccan-Style Lamb Chops

  • Servings: 4

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  • 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 and freshly ground pepper
  • 8 lamb loin chops, cut 1 inch thick
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons chopped cilantro

How to make this recipe

  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. Add the 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.

  2. 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.

  3. Pour off the fat from the skillet. Add the tomato sauce and bring to a simmer over moderate 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.

Serve With

Couscous or potatoes.

Contributed By Published December 2001

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