How to Make It
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.