Savory Cinnamon Lamb Chops

Most people are introduced to the delicious flavor of cinnamon through the enjoyment of desserts and candies. I know I was. This recipe, however, offers a chance to expand our palettes and culinary knowledge by using cinnamon in a savory dish.

Shoulder lamb chops are an economical cut. These chops are often broiled, but they really benefit from braising. This aromatic blend of golden onions, heady garlic, acidic tomatoes, and fragrant cinnamon brings exotic flavors and aromas to the dinner table. Couscous is the best side dish to serve with this meal.

FRAGRANT LAMB CHOPS WITH TOMATOES AND CINNAMON
Makes 4 servings

2 tablespoons olive oil, divided
Four 8-ounce shoulder lamb chops
Salt and freshly ground black pepper to taste
3 medium onions, chopped
3 garlic cloves, minced
1 teaspoon ground cinnamon
One 28-ounce can chopped tomatoes in juice

Heat 1 tablespoon oil in a large skillet over medium heat. Season the lamb chops with salt and pepper, add to the skillet, and cook, turning once, until browned on both sides, about 5 minutes. Remove the chops and set aside.

Add the remaining 1 tablespoon oil to the skillet and heat. Add the onions and reduce the 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 chops to the skillet and bring the sauce to a simmer. Reduce the 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.