Fragrant Lamb Chops With Tomatoes and Cinnamon

Fragrant Lamb Chops With Tomatoes and Cinnamon

Time: 57 mins


  • 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


  • 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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