Recipe Servings: 4 portionsRecipe Preparation Time: 0 minutesRecipe Cook Time: 41 minutes
3 tablespoons Lucini® Premium Select Extra Virgin Olive Oil®, divided4 8-ounce shoulder lamb chops3 medium onions, chopped3 garlic cloves, minced1 teaspoon ground cinnamon1 jar Lucini® Organic Tuscan Harvest Plum Tomatoes, DicedSalt and freshly ground pepper
Heat 2 tablespoons oil in a large skillet over medium heat. Season the lamb chops with salt and pepper, add to the skillet, and cook until browned on both sides (turning once), about 5 minutes.Remove the chops and set aside.Add remaining oil to skillet and heat. Add the onions. Cook, stirring often, until the edges of the onions begin to brown, about 6 minutes. Add garlic and cook until it is fragrant, about 1 minute. Stir in cinnamon and jar of tomatoes, including liquid. 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 is almost tender, about 30-minutes. Uncover and cook until the sauce thickens, about 10 minutes more. Serve hot.- Courtesy of Chef Art SmithCinnamon adds a delicious and fragrant element to lamb chops.