Rush Hour Gourmet

In One-Bowl Meals (Ryland, Peters & Small, $12.95), British food editor Tonia George offers just 28 recipes, but every one is a temptation.

George combines simplified style with basic ingredients and creative twists - as in deep-fried eggs or a grappa-laced three-cheese risotto.

Her recipes are different enough to pique jaded taste buds, yet familiar enough to fall in most comfort zones, such as these lamb chops with lemon-mint marinade and cumin served with mashed chickpeas and roasted tomatoes.

(Makes 4 servings)

4 tablespoons extra virgin olive oil, divided,

plus some extra

2 tablespoons chopped mint

Grated zest of 1 (unwaxed) lemon

plus 5 tablespoons juice

1 teaspoon ground red pepper

1 clove garlic, peeled, crushed

8 large or 12 medium lamb chops, trimmed of fat

1 teaspoon cumin seeds

2 (14-ounce) cans chickpeas, drained

10 ounces cherry tomatoes

1/4 cup chopped cilantro

Sea salt and fresh black pepper

1. Mix 2 tablespoons olive oil, the mint, lemon zest and 1 tablespoon juice, red pepper and garlic in a bowl with the chops. Time permitting, marinate for 15 to 60 minutes.

2. In a medium-hot skillet, heat 1/2 tablespoon of the oil. Toast the cumin, stirring, until fragrant, about 30 seconds.

3. Stir in the chickpeas for 1 minute. Add the remaining 1/4 cup lemon juice and 1/3 cup water. Simmer, covered, until soft, 10 minutes. Heat broiler.

4. Broil lamb on a foil-lined baking sheet, until edges of chops blacken slightly, 5 minutes. Turn. Add tomatoes, drizzle oil over top. Broil until done, about 5 minutes more.

5. Mash chickpeas by hand to a chunky puree. Add cilantro, salt and pepper, to taste.

6. Divide mash in bowls, top with 2 or 3 chops. Drizzle with oil and pan juices.

Per serving: 473 calories, 43 grams protein, 35 grams carbohydrates, 5 grams sugar, 24 grams fat, 100 milligrams cholesterol, 810 milligrams sodium, 9 grams dietary fiber.