| 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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