Moroccan Lamb Chops

Moroccan Lamb Chops
Photo by Christina Schmidhofer


  • 1 tablespoon tomato paste
  • 2 cups fat-skimmed chicken broth
  • 1 teaspoon each ground cinnamon and ground cumin
  • 1 tablespoon chopped parsley
  • 1 tablespoon olive oil
  • 1 onion (8 oz.), peeled and chopped
  • 1 can (15 oz.) garbanzos, drained and rinsed
  • + 3 more ingredients
    • 8 lamb loin chops (each 1 to 1 1/2 in. thick and about 4 oz.), rinsed and patted dry
    • 1 cup dried apricots or pitted prunes (or some of each)
    • 3 cloves garlic, peeled and minced or pressed

1. Pour oil into a 12-inch nonstick frying pan over medium-high heat. When hot, add lamb chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. 2. Add onion and garlic to pan; stir often until limp, about 4 minutes. Add cinnamon and cumin; stir unti...

View full recipe at My Recipes


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