Cinnamon Lamb Chops With Agro-Dolce Eggplant

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1-1/2 k Ontario lamb loin , cut into 10, 3/4 inch thick steaks (ask butcher to do this for you)

1 tbsp ground cinnamon

1 tbsp roasted cumin powder

1 pinch allspice , no more than 1/8 tsp

2 tsp roasted fennel seed powder

1 tbsp crushed red pepper

1 tbsp dried oregano

2 tbsp buckwheat honey

1 tbsp coarse sea salt

2 tbsp olive oil , for marinade, plus extra for pan frying

splash of liqueur , such as Ouzo (optional)

2 tbsp extra virgin olive oil

1 large lemon , juiced

1 tsp rosemary , finely chopped

4 large cloves garlic , grated

2 tbsp sea salt

freshly ground Pepper , to taste

2 large eggplants

8 baby eggplants

1/2 cup extra virgin olive oil

2 large cloves garlic , crushed with the side of a knife

1/2 cup sultana raisins , (can substitute dried cranberries)

1 large clove garlic , grated

1/2 tsp ground cinnamon , enough to dust, or more to taste

1/2 cup pitted black Calamata olives , or Niagara de-seeded black grapes

1/2 cup fresh coriander leaves , plus more for garnish, well-washed and chopped

1 pinch white sugar

1 cup slivered almonds

1 tbsp red wine , or more to taste

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