Preheat oven to 375°. Season the lamb(preferably overnight). Dredge the chops in the flour and shake off any excess.
Heat the olive oil in a large pan, over high heat. Sear the meat to brown all over. Remove the chops.
Add the onions and carrots and cook 10 minutes or until the onions brown a bit. Add the ginger, cumin, cinnamon, and saffron and cook for 1 minute. Add the reduction, tomatoes, apricots, lamb, and 1 cup of water.
Place the pan in the oven and bake for about10-15 minutes or until the lamb is cooked medium-rare or to desired doneness. Remove the chops.
Add the cilantro to the sauce. Adjust seasoning. Spoon the sauce over the chops.
*Purchase veal reduction or demi-glaze at a gourmet grocery store.