Lamb Shoulder Chops With Green Olives And Lemon

• 4 lamb shoulder chops, excess fat trimmed (about 2 lbs. total)
• Kosher salt and pepper
• 1 tablespoon olive oil, plus more for drizzling
• 1 onion, peeled and slivered
• 1 red bell pepper, cut into strips
• 2 lemons
• 2 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup canned pumpkin puree
• 1 cup pitted green olives, roughly chopped
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped cilantro

1. Season lamb chops with salt and pepper. Heat a large frying pan over medium-high heat until hot but not smoking. Swirl in oil. Add chops and brown on both sides, 8 to 10 minutes total. Transfer to a plate and tent with foil to keep warm.
2. Reduce heat to medium-low and add onion and bell pepper. Cook, stirring occasionally, until softened, 5 minutes. Zest and juice 1 lemon; set juice aside. Add zest, garlic, paprika, coriander, and cumin to pan and stir until fragrant, 1 minute.
3. Add wine to pan, raise heat to medium-high, and cook, scraping up browned bits, until liquid is almost evaporated, 2 minutes. Stir in broth, lemon juice, pumpkin puree, and olives. Let come to a boil, then reduce heat to medium-low. Return chops to pan. Cut 6 thin slices from remaining lemon and place a slice on top of each chop. Cover pan tightly and cook until chops are tender, 15 to 18 minutes.
4. Sprinkle chops with parsley and cilantro, then spoon onto plates and drizzle with more oil.

lamb shoulder chops, kosher salt, olive oil, onion, red bell pepper, lemons, garlic, paprika, ground coriander, ground cumin, white wine, chicken broth, pumpkin puruee, green olives, flatleaf, cilantro

Taken from www.myrecipes.com/recipe/lamb-shoulder-chops-green-olives-lemon (may not work)