Grilled Lamb With Carrot-Red Pepper Puree

lamb-carrot-red-pepper
Photo by Paul Sirisalee
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 237 calories
    • Fat 12 g
    • Sat Fat 3 g
    • Cholesterol 44 mg
    • Sodium 579 mg
    • Protein 16 g
    • Carbohydrate 18 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 71 mg

Steam the carrots in ½ inch of water until soft, 10 to 12 minutes; drain. Transfer to a food processor. Add the roasted red peppers, oil, lemon juice, cayenne, and ½ teaspoon salt. Puree until smooth, 2 to 3 minutes.Heat a grill or grill pan over medium-high heat. Season the lamb with ¼ teaspoon each salt and black pepper. Cook, covered, until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 130° F, 3 to 5 minutes per side for medium-rare.Serve the lamb on the carrot puree, topped with the almonds and cilantro.

Ingredients

  1. Check 1 1/2 pounds carrots, chopped
  2. Check 1/2 cup roasted red peppers
  3. Check 2 tablespoons olive oil
  4. Check 2 tablespoons fresh lemon juice
  5. Check pinch cayenne pepper
  6. Check kosher salt and black pepper
  7. Check 4 lamb loin chops (1 1/2 inches thick; about 2 1/2 pounds total)
  8. Check chopped roasted almonds and fresh cilantro leaves, for serving

Directions

  1. Steam the carrots in ½ inch of water until soft, 10 to 12 minutes; drain. Transfer to a food processor. Add the roasted red peppers, oil, lemon juice, cayenne, and ½ teaspoon salt. Puree until smooth, 2 to 3 minutes.
  2. Heat a grill or grill pan over medium-high heat. Season the lamb with ¼ teaspoon each salt and black pepper. Cook, covered, until an instant-read thermometer inserted into the thickest chop (avoiding the bone) registers 130° F, 3 to 5 minutes per side for medium-rare.
  3. Serve the lamb on the carrot puree, topped with the almonds and cilantro.