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.
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