Rack of lamb on a pillow of spicy tomatoes and onions – a detailed recipe cooking. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 natural cutlets of young lamb on the bone (thickness 2 cm.)
- 1/2 tsp ground cumin
- 1/2 tsp ground cardamom
- 1 tsp salt
- 1 tsp ground pepper
- 4 tbsp. l olive oil plus 2 tbsp. l
- 2 large heads cut into 8 circles (0.5 cm thick) onions
- 2-3 sliced into 8 circles (1 cm thick) medium tomato the size
Recipes with similar ingredients: lamb, onions, tomatoes, cumin, cardamom
Recipe preparation:
- In a small bowl, combine cumin, cardamom, salt and pepper. B 1 heat a large skillet with non-stick coating in moderately high heat according to 2 tbsp. l butter until it’s hot, but it’s not starting to chad. Put half onion and half tomato in one layer per pan and sauté for 3 minutes.
- Turn the vegetables over, sprinkle them with a mixture of spices and cook until softness, about 3 more minutes. Lay the vegetables in 4 warmed up plates, laying out 2 slices of each vegetable on a plate. In each add 1 tbsp to the pan l oils. Dry the meat, salt pepper and fry (4 cutlets in each pan) on average fire for 5 minutes. on each side to a state of low frying. Put the meat on top of the vegetables.
