A delightful Mediterranean-inspired dish featuring tender lamb chops in a rich tomato herb sauce.
Season the lamb chops with salt, pepper, and a sprinkle of dried parsley.
Let the lamb chops sit for a few minutes after seasoning to absorb the flavors.
Heat olive oil in a large skillet over medium heat and brown the lamb chops on both sides.
Ensure the skillet is hot before adding the lamb to achieve a good sear.
Remove the lamb chops and set aside. In the same skillet, add diced tomatoes, tomato sauce, cinnamon, and red wine. Stir well.
Scrape the bottom of the skillet to incorporate the browned bits into the sauce for extra flavor.
Simmer the sauce over low heat for 10 minutes, allowing the flavors to meld.
Keep the skillet partially covered to prevent the sauce from reducing too much.
Return the lamb chops to the skillet, spooning the sauce over them. Cover and simmer on low heat for 1 hour, turning occasionally.
Turning the lamb chops ensures they cook evenly and absorb the sauce.
Remove the lamb chops and add cooked rice and green beans to the skillet. Mix well with the sauce.
Ensure the rice and green beans are warm before mixing them into the sauce.
Return the lamb chops to the skillet and simmer for an additional 10 minutes.
This final simmer allows the flavors to meld together beautifully.
Serve the lamb chops with the rice and green beans, garnished with fresh parsley.
Serve with a side of Greek salad for a complete Mediterranean meal.
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