Lamb Chops with Pine Nuts and Tomato Sauce
(a much-adapted variation on Daoud Basha from The New Book of Middle Eastern Food)
2 lamb shoulder chops
salt and pepper
1/2 tsp cinnamon
1/4 tsp allspice
1/3 cup pine nuts, toasted
1 TBSP oil
1 onion, grated or finely chopped
3/4 tsp garlic, minced
12 oz.tomatoes peeled and chopped
1 tsp sugar
Mix the salt, pepper, cinnamon and allspice and rub on the lamb. Set aside for at least 10 minutes at room temperature. Heat the oil over medium heat in a skillet and sear the lamb chops on each side. Remove and set aside. Saute the garlic and onions until soft. Add tomatoes and sugar and simmer 10 minutes. Return lamb chops to pan and simmer for 20 minutes more. If necessary, remove lamb and reduce sauce. Serve sauce over chops and sprinkle with toasted pine nuts.
Notes: The original recipe for this calls for ground lamb that is made into meatballs which are baked in the sauce. Not having access to that, I had to improvise. This came out very well and I was quite pleased with it.
Posted by Jennifer at February 9, 2007 7:48 PM | TrackBackSounds good! I haven't had lamb chops in ages. May have to give a try.
Posted by: D at March 5, 2007 3:33 PMI quite liked this one, and the pine nuts were a nice touch.
Posted by: Michael at March 12, 2007 9:16 PMWe made this a couple of nights ago and enjoyed the dish. Only had a rack of lamb, so ended up cutting it into small lamb chops. I was afraid that it would be tough, but the meat came out quite tender. As the sauce was simmering I didn't think I would enjoy the sauce, and it took about two bites before I started liking it. The pine nuts really added something to the final sauce. Thanks for another great recipe!
Posted by: Jennifer K. at April 3, 2007 1:36 PM