Spice-Scented Lamb Chops with Onion-Tomato Compote

Spice-Scented Lamb Chops with Onion-Tomato Compote
Photo by Rita Maas


  • ¼ tsp. freshly ground black pepper
  • ½ tsp. ground cinnamon
  • Salt
  • 1 tsp. plus 1 Tbs. olive oil
  • 1 to 1-¼ lb. lamb chops (about 4 loin chops or 6 rib chops; see How to pick the right cut of lamb chop)
  • 1/8 tsp. cayenne
  • ½ tsp. sweet paprika
  • + 6 more ingredients
    • 1 medium yellow onion
    • 1 to 2 cloves garlic
    • ¼ tsp. ground ginger
    • 1 tsp. ground cumin
    • 3 canned plum tomatoes, seeded and coarsely chopped
    • 1 tsp. honey

Heat the oven to 400°F. Combine the cumin, cinnamon, and black pepper with 1 tsp. of the olive oil. Rub this paste on the lamb chops and let them stand at room temperature while you thinly slice the onion and finely chop the garlic. In an ovenproof heavy-based medium skillet, heat the remaining ...

View full recipe at Fine Cooking


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