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Fragrant Lamb Chops With Tomatoes and Cinnamon

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“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.”
READY IN:
57mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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