Crock Pot Moroccan Lamb Chops and Prunes

Ingredients

• 1 medium onion, finely chopped
• 1 tablespoon olive oil
• 4 shoulder lamb chops
• salt
• pepper
• 1 1/2 teaspoons gingerroot, freshly shaved
• 1/2 teaspoon ground cumin (I used 1 teaspoon because I love cumin!)
• 2 garlic cloves, minced
• 1 cinnamon stick
• 1 tablespoon cilantro, chopped
• 1 cup prune, pitted
• 2 tablespoons honey
• 1 1/2 tablespoons lime juice
• 2 tablespoons sesame seeds, toasted

Directions

1. 1

   In large frying pan, saute onion in olive oil until limp. Push to sides of pan.

2. 2

   In same pan, brown chops well on both sides. Season with salt and pepper.

3. 3

   Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot.

4. 4

   Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot.

5. 5

   Scatter cilantro and prunes over lamb chops. Cover.

6. 6

   Cook on low (200 degrees F) for 6 hours.

7. 7

   Stir in honey and lime juice. Heat to serving temperature.

8. 8

   Sprinkle with sesame seeds.