| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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.
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”
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