Lamb Chops on Spiced Tomatoes and Onions

• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/2 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)

1. In a small bowl combine well the cumin, the cardamom, the salt, and the pepper.
2. 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.
3. Turn the vegetables, sprinkle them with the spice mixture, and cook them for 3 minutes more, or until they are just tender.
4. Divide the vegetables between 2 heated plates, arranging them in one layer.
5. 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.

ground cumin, ground cardamom, salt, freshly ground pepper, olive oil, tomato, onion

Taken from www.epicurious.com/recipes/food/views/lamb-chops-on-spiced-tomatoes-and-onions-10382 (may not work)