For the barbecue sauce: Place the tomato sauce
, sugar, vinegar, tomato paste, balsamic vinegar
, Worcestershire sauce, salt, cinnamon stick, garlic and onions
in a medium saucepan
. Bring the mixture to a simmer
and cook, stirring occasionally, until thick, about 1 hour. Cool for 30 minutes. Remove the onion, garlic and cinnamon stick
and discard. Refrigerate until ready to use (for up to 1 week).
For the lamb chops: Place a grill pan
over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray
. Sprinkle the chops on both sides with the salt and pepper. Drizzle
with the oil and sprinkle the herbes de Provence on both sides. Grill for 2 to 3 minutes on each side until medium-rare. Cool for 5 minutes and serve with the barbecue sauce.