3 pounds lamb shoulder roast or lamb chops
4 large onions, chopped
3 tablespoons olive oil
1 cup raisins
½ pound of prunes
1 cup white cooking wine
1 tablespoon honey
½ teaspoon salt
Heat the oil in a large skillet over medium-high heat. Add the onions and cook until soft, about 6 minutes. Arrange the lamb chops in an oven-proof dish. On top of the lamb chops and in between them put the onions, raisins and the prunes. Mix the wine with the honey and the salt and pour over the meat, the fruit and the vegetables.
Cover the dish with aluminum foil and bake in a 350 degrees oven for an hour.
Remove the foil and bake for another 40 minutes or until the chops are glazed and tender. Baste frequently.
Transfer the chops to a serving dish, arrange the prunes on the sides, heat the sauce briefly and pour over the chops.