Moroccan-Style Lamb Chops

Ingredients 
 1 medium onion, quartered 
 2 garlic cloves, quartered 
 3 tablespoons unsalted butter 
 3/4 teaspoon cinnamon 
 1/4 teaspoon ground ginger 
 1/4 teaspoon cayenne pepper 
 2 cups tomato sauce 
 2 tablespoons honey 
 Salt and freshly ground pepper 
 8 lamb loin chops, cut 1 inch thick 
 1/4 cup extra-virgin olive oil 
 2 tablespoons chopped cilantro 

 Directions 
1. In a food processor, pulse the onion and garlic until minced. Melt the butter 
in a medium saucepan. Add the onion and garlic and cook over moderate heat until 
softened, about 7 minutes. Add the cinnamon, ginger and cayenne and cook, stirring, 
for 2 minutes. Stir in the tomato sauce and honey and simmer over low heat until 
the sauce thickens slightly, about 5 minutes. Season with salt and pepper. 
2. Season the lamb chops with salt and pepper. In a large skillet, heat 2 tablespoons 
of the olive oil until shimmering. Add 4 of the lamb chops and cook over moderate heat, 
turning once, until browned and almost cooked through, about 8 minutes; keep warm. 
Repeat with the remaining 2 tablespoons of olive oil and 4 lamb chops. 
3. Pour off the fat from the skillet. Add the tomato sauce and bring to a simmer 
over moderate heat. Add the lamb chops and simmer until cooked through, about 2 minutes. 
Transfer the lamb to plates, spoon the tomato sauce on top and garnish with the cilantro.