Ingredients:

  • 4 lamb chops (about 1 inch thick, bone-in) (900 g)
  • 2 tablespoons olive oil (30 ml)
  • 2 teaspoons ground cumin (10 g)
  • 2 teaspoons ground coriander (10 g)
  • 1 teaspoon ground cinnamon (5 g)
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice (15 ml)
  • Salt and black pepper to taste
  • 1 large onion, thinly sliced
  • 1 medium carrot, sliced (about 150 g)
  • 1 red bell pepper, diced
  • 1 cup (240 ml) vegetable or chicken broth
  • 1 can (15 oz/400 g) chickpeas, drained and rinsed
  • 1 cup (150 g) dried apricots, chopped
  • Fresh cilantro for garnish

Instructions:

  1. In a bowl, whisk together olive oil, cumin, coriander, cinnamon, garlic, lemon juice, salt, and pepper. Add lamb chops and coat evenly. Marinate for at least 30 minutes (or up to overnight).
  2. Heat a tajine or Dutch oven over medium heat. Sauté sliced onions until translucent (about 5 minutes).
  3. Stir in carrots and bell peppers. Cook for an additional 3-4 minutes.
  4. Move vegetables to the sides and sear the marinated lamb chops for 3-4 minutes per side until browned.
  5. Pour in broth and add chickpeas and apricots. Bring to a simmer, then cover and reduce heat to low.
  6. Allow the lamb and vegetables to cook for 45 minutes, or until the lamb is tender and flavors meld.
  7. Garnish with chopped cilantro before serving.