| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground cardamom |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
tb |
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
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