Preparation:

Step 1: Chop the onions, and crush the garlic cloves
Step 2: Plunge the tomatoes in boiling water for 30 seconds, then immediately in cold water, remove the skin and cut them into small cubes.
Step 3: Finely chop the parsley
Step 4: Salt and sprinkle paprika on both sides of the lamb
Step 5: Heat a large casserole dish with 3 tablespoons of olive oil and brown the lamb chops on each side.
Step 6: Remove excess fat – Add onion, garlic, and sweat. Add thyme and rosemary.
Step 7: Add the tomato cubes, and the concentrate and let it stew slightly. Deglaze with the white wine and the vermouth and let it reduce by half.
Step 8: Moisten to the brim with the chicken broth. Add the spaghetti
Step 9: Bring to a boil and cover the pot. Let cook on low heat for about 15 minutes
Step 10: Add broth if necessary and adjust the seasoning.
Step 11: Sprinkle with paprika at the end of cooking
Step 12: Sprinkle with thyme and chopped parsley and serve.