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Moroccan Lamb Chops with Chickpea-Tomato Tagine

Prep Time:
30 mins.
Cook Time:
2 hrs.


  • 4 shoulder or blade lamb chops, about 3/4" thick, 8 ounces each
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1 tablespoon olive oil, plus more as needed
  • 1 small onion, chopped (1 cup)
  • 2 teaspoons finely chopped garlic
  • 1/2 cup dry white wine
  • 1 can fire-roasted diced tomatoes, undrained (14.5 ounces)
  • 3/4 cup drained and rinsed canned chickpeas
  • 1/2 cup coarsely chopped dried apricots
  • Salt and pepper
  • Chopped fresh cilantro


  1. Preheat oven to 325°F.
  2. Combine cinnamon, cumin and ginger; rub evenly onto lamb chops. Heat 1 tablespoon olive oil over medium heat in large, deep ovenproof skillet, Dutch oven or stockpot. Brown chops, in batches if necessary, 2 to 3 minutes per side. Remove and reserve. 
  3. Add onion and garlic to pan with additional olive oil if needed, and cook until softened, about 3 to 5 minutes. Add wine, scraping up any browned bits from the bottom of the pan; add tomatoes and return lamb chops to the pan. Bring to simmer, cover and place in center of preheated oven for 1 hour.
  4. Add chickpeas and apricots and continue to cook until lamb chops are very tender, 15 to 30 minutes. Season lamb chops with salt and pepper and serve with Chickpea-Tomato Tagine; sprinkle with cilantro.


Source: American Lamb Board