Rating: 3 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3
Kate Merker

Gallery

Credit: Quentin Bacon

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400º F. Heat 1 teaspoon of the oil in a large skillet over medium-high heat.

    Advertisement
  • Season the lamb with the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper. Cook until browned, 2 to 3 minutes per side.

  • Transfer the lamb to a baking sheet and roast, 4 to 6 minutes for medium-rare.

  • Meanwhile, wipe out the skillet. Heat the remaining oil over medium-high heat. Add the carrots and cook, tossing frequently, until tender, 6 to 10 minutes.

  • Add the garlic and cook for 1 minute. Add the chickpeas, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until heated through, 2 to 3 minutes.

  • Stir in the lemon juice and dill. Serve the vegetables with the lamb.

Nutrition Facts

311 calories; protein 32g; carbohydrates 15g; sugars 2g; fiber 4g; fat 13g; saturated fat 4g; calcium 58mg; iron 3mg; sodium 720mg; cholesterol 87mg.
Advertisement