Moroccan Lamb Chops with Chickpea-Tomato Tagine

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Ingredients

4 Shoulder or Blade Lamb Chops, about 3/4-inch thick, 8 ounces each
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 tablespoons olive oil, plus more as needed
1 small onion, chopped (1 cup)
2 teaspoons finely chopped garlic
1/2 cup dry white wine
1 can (14.5 oz) fire roasted diced tomatoes, undrained
3/4 cup drained and rinsed canned chickpeas
1/2 cup coarsely chopped dried apricots
Salt and pepper
Chopped fresh cilantro

Directions

Preheat oven to 325F.

Combine cinnamon, cumin and ginger; rub evenly onto lamb chops.  Heat 1 tablespoon olive oil over medium heat in large, deep ovenproof skillet, dutch oven or stockpot; brown chops, in batches if necessary, 2 to 3 minutes per side.  Remove and reserve.  Add onion and garlic to pan with additional olive oil if needed, and cook until softened, about 3 to 5 minutes.  Add wine, scraping up any browned bits from the bottom of the pan; add tomatoes and return lamb chops to the pan.  Bring to simmer, cover and place in center of preheated oven for 1 hour.  Add chickpeas and apricots and continue to cook until lamb chops are very tender, 15 to 30 minutes.  Season lamb chops with salt and pepper and serve with chickpea-tomato mixture, sprinkled with cilantro.

Serving suggestions:
serve with cous cous, rice or bread.

Moroccan Lamb Chops with Chickpea-Tomato Tagine
click the above image to see a larger photo

SERVINGS: 4

PREP TIME: 30 Minutes

COOK TIME: 2 Hours