Lamb chops on spiced tomatoes and onions

1 servings

Ingredients

Quantity Ingredient
¼ teaspoon Ground cumin
¼ teaspoon Ground cardamom
½ teaspoon Salt
½ teaspoon Freshly ground pepper
2 tablespoons Olive oil
Four 1/2-inch slices of tomato
Four 1/4-inch slices of onion
Four 3/4-inch-thick rib lamb chops; (about 1 pound
; total)

Directions

In a small bowl combine well the cumin, the cardamom, the salt, and the pepper. In a large non-stick skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it cook the tomato and the onion in one layer for 3 minutes. Turn the vegetables, sprinkle them with the spice mixture, and cook them for 3 minutes more, or until they are just tender. Divide the vegetables between 2 heated plates, arranging them in one layer. Add the remaining 1 tablespoon oil to the skillet, in it saute the chops, patted dry, over moderately high heat for 5 minutes on each side for medium-rare meat, and arrange them on top of the vegetables.

Serves 2.

Gourmet April 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes