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
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.
PREP TIME: 30 Minutes
COOK TIME: 2 Hours