Title: Lamb Chops on Spiced Tomatoes And Onions
Categories: April 1990
Yield: 1 servings

1/4 ts Ground cumin
1/4 ts Ground cardamom
1/2 ts Salt
1/2 ts Freshly ground pepper
2 tb 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)

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

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