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Lamb Chops with Pea Pesto and Roasted Carrots

Email Lamb with Pea Pesto

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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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