Spice-Rubbed Lamb Chops with Roasted Tomatoes
- 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
- 1/2 teaspoon coarse salt
- 1/2 teaspoon 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.
tomatoes, olive oil, chops, ground cumin, coarse salt, freshly ground black pepper
Taken from www.epicurious.com/recipes/food/views/spice-rubbed-lamb-chops-with-roasted-tomatoes-10212 (may not work)