2 chipotle chile peppers in adobo sauce, plus 2 tablespoons sauce from the can
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
8 bone-in lamb shoulder chops (about 2 pounds)
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup chopped white onion
3 cloves garlic, chopped
1 cup roughly chopped fresh cilantro (leaves and stems)
2 bay leaves
1/2 teaspoon ground cinnamon
1 28-ounce can whole plum tomatoes, preferably fire-roasted