Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　3 plum tomatoes, cut lengthwise into 1/4-inch-thick slices

　　3 teaspoons olive oil

　　two 3/4-to 1-inch-thick shoulder lamb chops (8 to 10 ounces each)

　　2 teaspoons ground cumin

　　1/2 teaspoon coarse salt

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Preheat oven to 450°F. and lightly oil a baking pan.

　　

Step 2

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.

　　

Step 3

Pat lamb chops dry. In a small dish stir together cumin, salt, and pepper and rub mixture on both sides of lamb chops.

　　

Step 4

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.