- 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
- Preheat oven to 450°F. 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.