Rack of lamb on a bed of spicy tomatoes and onions

Ingredients:

• 8 natural lamb cutlets on the bone (2 cm thick)
• 1/2 tsp ground cumin
• 1/2 tsp ground cardamom
• 1 teaspoon of salt
• 1 teaspoon ground pepper
• 4 tbsp. l. olive oil plus 2 tbsp. l.
• 2 large onions, cut into 8 circles (0.5 cm thick)
• 2-3 medium-sized tomatoes, cut into 8 slices (1 cm thick)

Preparation:

1. In a small bowl, combine cumin, cardamom, salt and pepper.
   
   In 1 large nonstick skillet, heat 2 tablespoons of oil in batches over medium-high heat until hot but not smoking. Add half the onion and half the tomatoes in a single layer to each skillet and sauté for 3 minutes.
2. Turn the vegetables over, sprinkle them with the spice mixture, and cook until softened, about 3 more minutes. Divide the vegetables among 4 warmed plates, placing 2 slices of each vegetable per plate.
   
   Add 1 tablespoon of oil to each pan. Pat the meat dry, season with salt and pepper, and fry (4 patties per pan) over medium heat for 5 minutes per side until medium-rare. Place the meat on top of the vegetables.