Spice-Scented Lamb Chops with Onion-Tomato Compote

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


  • 1/8 tsp. cayenne
  • 1 tsp. honey
  • ½ tsp. ground cinnamon
  • 1 tsp. plus 1 Tbs. olive oil
  • 1 tsp. ground cumin
  • ½ tsp. sweet paprika
  • ¼ tsp. ground ginger
  • + 6 more ingredients
    • 1 medium yellow onion
    • 1 to 2 cloves garlic
    • ¼ tsp. freshly ground black pepper
    • 3 canned plum tomatoes, seeded and coarsely chopped
    • Salt
    • 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)

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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