Cinnamon-prune lamb chops
Cinnamon-prune lamb chops

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 2 mL (1/2 tsp.) ground cinnamon
  2. 2 mL (1/2 tsp.) saffron
  3. 45 mL (3 tbsp.) white corn syrup
  4. 375 mL (1 1/2 cups) chicken bouillon
  5. 1 clove garlic, finely chopped
  6. 15 mL (1 tbsp.) canola oil
  7. 12 lamb chops
  8. To taste, salt and pepper
  9. 125 mL (1/2 cup) medium pitted prunes, sliced
  10. 60 mL (1/4 cup) slivered almonds
  11. To taste, Thinly sliced green onions

Directions

  1. Season lamb chops with salt and pepper on both sides. In a large skillet, heat oil over medium-high heat. Cook lamb chops for 2 minutes per side.
  2. Transfer to a plate and reserve, covered with aluminum foil. Sauté garlic in the same skillet for 1 minute. Add chicken bouillon, scraping the bottom of the pan to remove browned bits.
  3. Stir in corn syrup, cinnamon, saffron and prunes. Simmer over medium-low heat for 15 minutes, or until sauce is somewhat syrupy and reduced by one third.
  4. Serve chops with prune sauce. Garnish with almonds and green onions.
  5. Serve couscous and Brussels sprouts on the side.

Variation: Replace prunes by dates, corn syrup by honey and slivered almonds by pine nuts.

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