Place the roasted garlic, roasted tomatoes, cumin, cloves, and cayenne in a blender or food processor with 1 tablespoon olive oil, and puree until it is the desired consistency. Season with salt and pepper. Pour into a small serving bowl or pitcher.
In a heavy skillet heat the remaining tablespoon of olive oil over medium high heat. Season the lamb chops well with salt and pepper. Sear the lamb chops for about 3 to 5 minutes on each side, until both sides have caramelized and the lamb is cooked to your liking. Sprinkle the capers into the pan for the last minute of cooking, if desired.
Serve the lamb chops hot, with the sauce on the side.
Notes
Remember that meat (and many other foods) continue to cook when they come off of the heat, so take them off a hair before they are done to your liking. Here’s what you need to know temperature and doneness-wise.• Rare: 115 to 120°F • Medium-Rare: 120 to 125°F • Medium: 130 to 135°F • Medium-Well: 140 to 145°F • Well-Done: 150 to 155°F