Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Lamb Chops with Pea Pesto and Roasted Carrots

Email Lamb with Pea Pesto

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Lamb Chops with Pea Pesto and Roasted Carrots

Active Time: 20 minutes   |   Total Time: 40 minutes   |   Serves 4  |  Gluten Free

  • 1½ pounds thin carrots, peeled
  • 1 tablespoon plus ½ cup plus 2 teaspoons extra virgin olive oil
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 cups frozen peas
  • ½ cup grated Parmesan
  • ½ cup fresh flat leaf parsley leaves
  • ½ cup fresh mint leaves
  • 1 teaspoon grated lemon zest
  • 8 lamb loin chops (each about 6 ounces and 1-inch thick)
  • 2 teaspoons ground coriander

Heat the oven (with the oven rack in the middle) to 425°F.

Put the carrots on a rimmed sheet pan and drizzle with 1 tablespoon of the oil. Sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper, toss, and arrange in a single layer. Roast, giving the pan a shake about half way through, 35 to 40 minutes, until the carrots are tender.

Make the pesto: pour the peas into a strainer and run under warm water to thaw. Shake out excess water. Put them into a food processor along with the Parmesan, parsley, mint, lemon zest, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Pulse several times until smooth but not completely smooth.

Season both sides of the lamb with the coriander and the remaining ¾ teaspoon salt and ½ teaspoon pepper. In a large ovenproof skillet, heat the remaining 2 teaspoons oil over medium-high heat. Cook about 2 minutes per side until well browned. Sear the fat sides, too. Transfer the skillet to the oven and roast 8 to 10 minutes more, until medium-rare.

Serve the lamb with the roasted carrots and a big dollop of the pea pesto.

This recipe was printed from:

This Goes Well With...

Want Something Else?