Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 8 Ratings

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Credit: Johnny Miller

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F.

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  • 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.

Nutrition Facts

476 calories; fat 27g; saturated fat 7g; cholesterol 129mg; sodium 667mg; protein 42g; carbohydrates 15g; sugars 9g; fiber 4g; iron 4mg; calcium 108mg.
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