Spice-rubbed lamb chops with roasted tomatoes

1 servings

Ingredients

Quantity Ingredient
3 Plum tomatoes; cut lengthwise into
; 1/4-inch-thick
; slices
3 teaspoons Olive oil
Two; (3/4-to
; 1-inch-thick)
; shoulder lamb chops
; (8 to 10 ounces
; each)
2 teaspoons Ground cumin
½ teaspoon Coarse salt
½ teaspoon Freshly ground black pepper

Directions

Preheat oven to 450F. and lightly oil a baking pan.

Arrange tomatoes in one layer in prepared pan and brush with 1 teaspoon oil. Roast tomatoes in middle of oven 20 minutes, or until browned lightly, and keep warm.

Pat lamb chops dry. In a small dish stir together cumin, salt, and pepper and rub mixture on both sides of lamb chops.

In a 9-inch heavy non-stick skillet heat remaining 2 teaspoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to 2 plates and serve with roasted tomatoes.

Serves 2.

Gourmet April 1995

Converted by MC_Buster.

Per serving: 176 Calories (kcal); 15g Total Fat; (71% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 964mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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