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Moroccan-Style Lamb Chops



  1. 1 medium onion, quartered
  2. 2 garlic cloves, quartered
  3. 3 tablespoons unsalted butter
  4. 3/4 teaspoon cinnamon
  5. 1/4 teaspoon ground ginger
  6. 1/4 teaspoon cayenne pepper
  7. 2 cups tomato sauce
  8. 2 tablespoons honey
  9. Salt and freshly ground pepper
  10. 8 lamb loin chops, cut 1 inch thick
  11. 1/4 cup extra-virgin olive oil
  12. 2 tablespoons chopped cilantro
  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.