8 small lamb chops (1 inch thick; about 2½ pounds total)
2 teaspoons paprika
1/2 cup plain yogurt
lemon wedges and crusty bread, for serving
Sat fat 7g
How to Make It
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.
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.
Serve the lamb warm alongside the carrots, with the yogurt, lemon wedges, and bread.