Paprika Lamb Chops With Dill Carrots and Yogurt

lamb-dill-carrots-yogurt
Photo by Johnny Miller
Paprika Lamb Chops With Dill Carrots and Yogurt 4.1 8 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 476 calories
    • Fat 27 g
    • Sat Fat 7 g
    • Cholesterol 129 mg
    • Sodium 667 mg
    • Protein 42 g
    • Carbohydrate 15 g
    • Sugar 9 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 108 mg

Heat oven to 450° F.

Toss together the carrots, coriander, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, under tender, 8 to 12 minutes. Toss with the dill and almonds.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the lamb with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.

Ingredients

  1. Check 1 pound young or small carrots
  2. Check 2 teaspoons ground coriander
  3. Check 3 tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 2 tablespoons fresh dill leaves
  6. Check 3 tablespoons chopped roasted almonds
  7. Check 8 small lamb chops (1 inch thick; about 2½ pounds total)
  8. Check 2 teaspoons paprika
  9. Check 1/2 cup plain yogurt
  10. Check lemon wedges and crusty bread, for serving

Directions

  1. Heat oven to 450° F.
  2. Toss together the carrots, coriander, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, under tender, 8 to 12 minutes. Toss with the dill and almonds.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the lamb with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, in 2 batches, 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.
  5. Serve the lamb warm alongside the carrots, with the yogurt, lemon wedges, and bread.