Prep 5 mins
Cook 30 mins
Serve with couscous or potatoes
- 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 & freshly ground black pepper
- 8 lamb loin chops, cut 1-inch thick
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons cilantro, chopped
- 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 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.
- 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.
- Pour off the fat from the skillet. Add tomato sauce and bring to a simmer over medium 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.