Natural lamb cutlets in chipotle sauce

Ingredients:

• 2 chipotle peppers in adobo sauce + 2 tablespoons jarred sauce
• 0.5 tsp ground cumin
• 1/4 tsp dried thyme
• 8 natural bone-in lamb shoulder cutlets (approximately 1 kg)
• 1 tbsp extra-virgin olive oil
• 0.5 cup chopped white onion
• 3 cloves garlic, chopped
• 1 cup coarsely chopped fresh cilantro (leaves and stems)
• 2 bay leaves
• 0.5 tsp ground cinnamon
• 1 can (800 g) canned whole plum tomatoes, preferably roasted

Preparation:

1. Chop and mash the chipotle peppers with a large knife until they form a paste, then combine in a small bowl with the adobo sauce, cumin, and thyme. Sprinkle the lamb chops with salt and rub with the chili mixture.
2. Heat olive oil in a large Dutch oven or wide, deep skillet over high heat. Add the lamb chops and cook until golden brown on both sides and a crust begins to form, 8-10 minutes.
3. Add the onion and cook until softened, about 4 minutes. Add the garlic, cilantro, bay leaf, and cinnamon and cook until the garlic is softened, about 3 minutes. Add the tomatoes with their juices; break up the tomatoes with a wooden spoon and scrape up any browned bits. The patties should be barely submerged in the liquid; add up to 1/2 cup more water if needed. Cook until the meat is tender and the sauce has thickened slightly, about 20 minutes. Serve the patties with the sauce.