Fragrant Lamb Chops With Tomatoes and Cinnamon

Total Time
12 mins
45 mins

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.

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  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.