Cumin Rib Eye Steak & Spiced Yogurt Sauce

Adjust rack to top position (top and middle positions for 4 servings); preheat oven to 425 degrees. Wash and dry produce.Peel and thinly slice garlic.Place garlic, tomatoes, thyme sprigs, and 4 TBSP olive oil (6 TBSP for 4) in a small pot over medium-high heat and cook until little bubbles start to form. Reduce heat to low; cover. Cook until fragrant and some tomatoes burst, 10-12 minutes.Remove from heat.

While tomatoes cook, quarter potatoes. Trim and discard woody ends from baby broccoli.Place raisins and 2 tsp water (4 tsp for 4 servings) in a small microwave-safe bowl. Cover; microwave 30 seconds.Pick parsley leaves from stems and roughly chop; finely chop one-quarter of the parsley. Finely chop olives.In a separate small bowl, mix crème fraîche, yogurt, half the cumin, half the garlic powder, and a pinch of salt.

Toss potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper.Toss baby broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss potatoes and baby broccoli on separate sheets; roast on top and middle racks, swapping rack positions halfway through.)Roast on top rack until browned and tender, 18-22 minutes.

Meanwhile, pat lamb chops* dry with paper towels; season all over with remaining cumin, remaining garlic powder, salt, and pepper.Heat a drizzle of oil in a large pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. TIP: Don’t overcrowd your pan! Cook in batches if necessary. If lamb chops are browning too quickly, reduce heat.Turn off heat; transfer to a plate.

Drain raisins and finely chop.Using a slotted spoon, carefully discard thyme sprigs from pot with tomatoes. Transfer tomatoes (and garlic slices too if you like garlic!) to a medium bowl along with potatoes, roughly chopped parsley, raisins, and olives.Add as much oil from pot as needed to moisten the mixture. Season with salt and pepper.

Divide yogurt sauce between plates and spread in a thin layer (like you’re saucing a pizza) in center of plates.Top with baby broccoli, veggie jumble, and lamb chops in separate sections. Garnish with finely chopped parsley and serve.