Title: Spice-Rubbed Lamb Chops with Roasted Tomatoes
Categories: April 1995
Yield: 1 servings

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

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; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.