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Moroccan Lamb Chops





Yields
Makes 4 servings



Total Time
30 mins

Notes: Moroccans often add a little harissa, a fiery red chile paste, to servings of a tagine. Look for it in shelf-stable tubes at specialty grocery stores. PREP AND COOK TIME: 30 minutes.

Moroccan Lamb Chops




Christina Schmidhofer
 1 tablespoon olive oil
 8 lamb loin chops (each 1 to 1 1/2 in. thick and about 4 oz.), rinsed and patted dry
 1 onion (8 oz.), peeled and chopped
 3 cloves garlic, peeled and minced or pressed
 1 teaspoon each ground cinnamon and ground cumin
 2 cups fat-skimmed chicken broth
 1 tablespoon tomato paste
 1 cup dried apricots or pitted prunes (or some of each)
 1 can (15 oz.) garbanzos, drained and rinsed
 1 tablespoon chopped parsley
Step 1
1

Pour oil into a 12-inch nonstick frying pan over medium-high heat. When hot, add lamb chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate.

Step 2
2

Add onion and garlic to pan; stir often until limp, about 4 minutes. Add cinnamon and cumin; stir until fragrant, 1 minute longer. Stir in broth, tomato paste, apricots, and garbanzos; bring to a simmer. Return lamb chops to pan.

Step 3
3

Cover and simmer, turning chops once, until apricots are plump and chops are barely pink in the center (cut to test), 10 to 12 minutes.

Step 4
4

Set two lamb chops on each of four plates or in shallow bowls. Spoon garbanzo mixture around meat. Sprinkle with parsley.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 402Calories from Fat 29
% Daily Value *
Total Fat 13g20%

Saturated Fat 3.1g16%
Cholesterol 81mg27%
Sodium 277mg12%
Total Carbohydrate 37g13%

Dietary Fiber 6.5g26%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.