Name: Spice-Rubbed Lamb Chops with Roasted Tomatoes
Ingredients: 3 Plum tomatoes; cut lengthwise into; ; 1/4-inch-thick; ; slices; 3 ts Olive oil; Two; (3/4-to; ; 1-inch-thick); ; shoulder lamb chops; ; (8 to 10 ounces; ; each); 2 ts Ground cumin; 1/2 ts Coarse salt; 1/2 ts Freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats		April 1995	1	servings

INGREDIENTS

3		Plum tomatoes; cut lengthwise into
		; 1/4-inch-thick
		; slices
3	ts	Olive oil
		Two; (3/4-to
		; 1-inch-thick)
		; shoulder lamb chops
		; (8 to 10 ounces
		; each)
2	ts	Ground cumin
1/2	ts	Coarse salt
1/2	ts	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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