Fragrant Lamb Chops With Tomatoes And Cinnamon - cooking recipe

Ingredients

2 tablespoons olive oil, divided
4 (8 ounce) shoulder lamb chops
salt, to taste
fresh ground pepper, to taste
3 medium onions, chopped
3 garlic cloves, minced
1 teaspoon ground cinnamon
1 (28 ounce) can tomatoes, chopped, in juice

Preparation

Heat 1 tablespoons olive oil in a large skillet over medium-high heat.
Season the lamb chops with salt and pepper and add to the skillet, and cook, turning once, until browned on both sides, about 5 minutes.
Transfer chops to a platter.
Add the remaining 1 tablespoons of oil to the skillet and heat. Add the remaining onions and reduce 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 to the skillet and bring the sauce to a simmer. Reduce 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.