Slow Roasted Lamb Chops

Ingredients:

4 lamb shoulder chops

1 large onion, sliced

2 cups butternut squash, diced

2 sprigs of fresh thyme

1 tablespoon garlic, chopped

1 tablespoon cumin

1 teaspoon cinnamon

1 teaspoon all spice

1/2 teaspoon oregano

1 can of whole plum tomatoes

chopped parsley

Instructions:

In a dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the onions and butternut squash to the pot and cook until they soften; about 5 minutes. Remove from the pan and set aside.

Add some more olive oil to the pan, and add the lamb chops to the pan. Sear each side for 5 minutes, until brown. Remove from the pan an set aside. To the same pan add the tomatoes, thyme, parsley, and all the seasonings. Stir together and add the sautéed onions and squash as well as the lamb; back to the pan.

Place in the oven at 280 degrees, and allow to cook for 1 hour; checking periodically. Serve immediately with your choice of sides (rice, couscous, and mashed potatoes).