Johnny Miller
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

Heat oven to 450° F.

Step 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.

Step 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.

Step 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.

Step 5

Serve the lamb warm alongside the carrots, with the yogurt, lemon wedges, and bread.

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