Preparation

• Heat the oven to 400°F. Combine the cumin, cinnamon, and black pepper with 1 tsp. of the olive oil. Rub this paste on the lamb chops and let them stand at room temperature while you thinly slice the onion and finely chop the garlic.
• In an ovenproof heavy-based medium skillet, heat the remaining 1 Tbs. olive oil over medium-high heat. Sprinkle a little salt on the lamb chops and put the chops in the pan; give the pan a brisk shake. Sear the chops until one side is a deep reddish brown (this will take a few minutes). Turn the lamb over and sear the other side. Remove the lamb from the pan and reserve; don’t wipe out the pan.
• Add the onion and garlic to the pan and cook, scraping to dislodge any lamb drippings, until the onion is soft, 8 to 10 minutes. Add the tomatoes, paprika, ginger, cayenne, and honey, stirring to combine. Nestle the chops back in the pan and put the pan in the oven. Remove the pan from the oven when the internal temperature of the lamb chops reaches 120° to 125°F on an instant-read thermometer (for medium rare), 5 to 10 minutes, depending on the thickness of the lamb chops.
• Divide the lamb chops between two plates. The tomato compote should be quite thick; if it’s watery, cook it a minute or two more over high heat. Spoon the compote over the chops. Sprinkle with cilantro, if you like, and serve.