Fragrant Lamb Chops With Tomatoes And Cinnamon Recipes

FRAGRANT LAMB CHOPS WITH TOMATOES AND CINNAMON

Fragrant Lamb Chops With Tomatoes and Cinnamon image

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.

Provided by Oolala

Categories Lamb/Sheep

Time 57m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

Heat 1 tablespoons olive oil in a large skillet over medium-high heat.
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.
Transfer chops to a platter.
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.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the cinnamon and tomatoes with their juice.
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.
Uncover and cook until the sauce thickens, about 15 minutes more.
Serve hot.

Nutrition Facts : Calories 738.6, Fat 56.3, SaturatedFat 22.3, Cholesterol 164.6, Sodium 152.6, Carbohydrate 17.4, Fiber 3.9, Sugar 8.8, Protein 40.6

SPICE-RUBBED LAMB CHOPS WITH ROASTED TOMATOES

Spice-Rubbed Lamb Chops with Roasted Tomatoes image

Categories Lamb Tomato Bake Sauté Quick & Easy Gourmet

Yield Serves 2

Number Of Ingredients 6

Ingredients

3 plum tomatoes, cut lengthwise into 1/4-inch-thick slices
3 teaspoons olive oil
two 3/4-to 1-inch-thick shoulder lamb chops (8 to 10 ounces each)
2 teaspoons ground cumin
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat oven to 450°F. and lightly oil a baking pan.
Arrange tomatoes in one layer in prepared pan and brush with 1 teaspoon oil. Roast tomatoes in middle of oven 20 minutes, or until browned lightly, and keep warm.
Pat lamb chops dry. In a small dish stir together cumin, salt, and pepper and rub mixture on both sides of lamb chops.
In a 9-inch heavy non-stick skillet heat remaining 2 teaspoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to 2 plates and serve with roasted tomatoes.

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