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Author Notes: Who doesn't like lamb? I assume most of us love it. We finally purchased a sample of lamb cuts and have been working on eating them for a few months already. This time I was more interested in making a side dish than the chops themselves. I wanted to make something with the Indian twist. Sometimes the easier you take it, the better results will be. Cumin seeds, garam masala will make everything for you. —Daria Faulkner
For the lamb
- 1 pound lamb loin chops (we had about 9 small chops)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried lemon zest
- Olive oil for brushing
For the lentils
- 1 cup green lentils
- 1 3/4 cups diced tomatoes with juice
- 1 carrot, cut into rounds
- 1/2 cup white onion diced
- 3 garlic cloves minced
- 1 teaspoon cumin seeds
- 1 tablespoon (or more according to your preferences) garam masala
- 1 tablespoon canola oil
- Preheat oven to 425. Pat dry the lamb chops, brush both sides with olive oil and season. Place on the roasting rack. Place into the oven and cook for approx 20-25 min, depending on the thickness of the chops and preferable "redness". Take the chops out of the oven, cover with the aluminium foil.
- While lamb chops are in the oven make the lentils:
- Heat a saucepan on medium high. Add cumin seeds and toast them for about 3-4 min. You will start smelling them.
- Add oil in a saucepan. Add onions, garlic and carrots. Cook until they start to soften, about 5 min. Add tomatos, bring to boil then reduce the heat to medium low and leave cooking uncovered for about 15 min, till lentils soften. Taste and any more seasoning if you want.