| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
April 1990 |
1 |
Servings |
INGREDIENTS
| 1/4 |
t |
Ground cumin |
| 1/4 |
t |
Ground cardamom |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Freshly ground pepper |
| 2 |
T |
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 |
INSTRUCTIONS
In a small bowl combine well the cumin, the cardamom, the salt, and
the pepper. 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. Turn the
vegetables, sprinkle them with the spice mixture, and cook them for 3
minutes more, or until they are just tender. Divide the vegetables
between 2 heated plates, arranging them in one layer. 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. Serves 2.
Gourmet April 1990 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”