Braised Lamb Chops with Chickpeas, Tomatoes, Cinnamon & Red Wine

Ingredients

2.6 lbs lamb chops, separated

1 cup cooked chickpeas (or dried chickpeas soaked overnight and

cooked until soft)

1 large red onion, chopped

4 garlic cloves, sliced

4 ripe tomatoes, grated (or 1 small can of quality crushed tomatoes)

2 cups beef or chicken stock

1/2 cup dry red wine

1 cinnamon stick

1 tbsp pomegranate molasses

1 tsp ground cumin

Sea salt and freshly ground black pepper

Olive oil

Chopped fresh parsley, for garnish

Directions

Sear the lamb: In a wide pot, heat olive oil and sear the lamb chops on all sides until golden-brown. Remove and set aside.

Build the base: In the same pot, add the chopped onion, garlic, cumin, salt, and pepper. Sauté until golden. Add tomatoes, wine, and pomegranate molasses. Simmer for 5 minutes.

Braise: Return the lamb to the pot. Add the chickpeas, cinnamon stick, and stock. Bring to a gentle boil, cover, and cook on low heat for about 2 hours, until the meat is tender and the sauce is rich.

Serve: Garnish with chopped parsley and serve with Persian rice, couscous, or creamy polenta.

Serves 4-6