Braised Shoulder Lamb Chops with Figs and Warm Spices

Name: Braised Shoulder Lamb Chops with Figs and Warm Spices
Yield: Serves 4
Ingredients: 1/3 cup, dried figs, stemmed; 1/3 cup, water (warm); 4 , lamb shoulder chops, about 3/4 inch thick, trimmed of external fat; , Salt and ground black pepper; 2 tablespoons, olive oil; 1 , small onion, chopped fine; 2 small cloves, garlic, minced; 1 teaspoon, ground coriander; 1/2 teaspoon, ground cumin; 1/2 teaspoon, ground cinnamon; 1/8 teaspoon, cayenne pepper; 1 cup, canned tomatoes packed in puree, chopped; 2 tablespoons, honey; 2 tablespoons, minced fresh parsley leaves

Main Courses
Fruit
Lamb

Appears in Cook's Illustrated March/April 1997

These inexpensive chops deliver good flavor, are less exacting to cook than more expensive loin or rib chops, and make for a speedy braise for weeknight dinners.

SERVES 4

TIME 1 hour, plus 30 minutes soaking

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