Fragrant Lamb Chops With Tomatoes And Cinnamon

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."

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.

olive oil, shoulder lamb chops, salt, fresh ground pepper, onions, garlic cloves, ground cinnamon, tomatoes