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.

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