Rating: 4 stars
33 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 4
  • 33 Ratings
Lindsay Hunt

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Credit: Paul Sirisalee

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

237 calories; fat 12g; saturated fat 3g; cholesterol 44mg; sodium 579mg; protein 16g; carbohydrates 18g; sugars 9g; fiber 5g; iron 2mg; calcium 71mg.
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