Lamb Loin Chops With Lentils In The Tomato Sauce

• For the lamb
• 1 pound lamb loin chops (we had about 9 small chops)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried lemon zest
• Olive oil for brushing
• For the lentils
• 1 cup green lentils
• 1 3/4 cups diced tomatoes with juice
• 1 carrot, cut into rounds
• 1/2 cup white onion diced
• 3 garlic cloves minced
• 1 teaspoon cumin seeds
• 1 tablespoon (or more according to your preferences) garam masala
• 1 tablespoon canola oil

1. Preheat oven to 425. Pat dry the lamb chops, brush both sides with olive oil and season. Place on the roasting rack. Place into the oven and cook for approx 20-25 min, depending on the thickness of the chops and preferable "redness". Take the chops out of the oven, cover with the aluminium foil.
2. While lamb chops are in the oven make the lentils:
3. Heat a saucepan on medium high. Add cumin seeds and toast them for about 3-4 min. You will start smelling them.
4. Add oil in a saucepan. Add onions, garlic and carrots. Cook until they start to soften, about 5 min. Add tomatos, bring to boil then reduce the heat to medium low and leave cooking uncovered for about 15 min, till lentils soften. Taste and any more seasoning if you want.

lamb, loin chops, kosher salt, black pepper, lemon zest, olive oil, lentils, green lentils, tomatoes, carrot, white onion, garlic, cumin seeds, garam masala, canola oil

Taken from food52.com/recipes/20561-lamb-loin-chops-with-lentils-in-the-tomato-sauce (may not work)