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Meats April 1995 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1275
Calories From Fat: 153
Total Fat: 17.5g
Cholesterol: 0mg
Sodium: 1176.5mg
Potassium: 423.8mg
Carbohydrates: 241g
Fiber: 9.1g
Sugar: <1g
Protein: 33.1g


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