Sheet-Pan Lamb Chops And Minted Carrots
10
- Prep Time30 mins
- Total Time50 mins
- Makes4 Servings
Keep it simple with this elegant sheet-pan dinner. An easy ginger and garam masala glaze adds kick to the lamb.
Ingredients
700 g thin carrots, with stems
2 tbsp canola oil
3/4 tsp salt
1 rack of lamb, about 8 ribs
1 tbsp finely grated fresh ginger
2 garlic cloves, minced
1 tsp honey
1/2 tsp garam masala
1/4 tsp pepper
2 tbsp chopped fresh mint leaves
Instructions
Preheat oven to 450F. Line a large rimmed baking sheet with foil.
Trim stems 1 in. from carrots. Peel and cut bigger carrots lengthwise in half. Toss carrots with 1 tbsp oil and 1/4 tsp salt on prepared sheet, then arrange in 1 layer across three-quarters of sheet.
Rinse lamb and pat dry with paper towels. sprinkle with remaining salt. Stir remaining oil with ginger, garlic, honey, garam masala and pepper in a small bowl. Lay lamb on paper towel, fat side up. Spread fat side with ginger mixture and gently press in. Set aside.
Roast carrots in centre of oven for 10 min. Remove sheet from oven, and set lamb, fat side up, on other quarter of the sheet. Return to oven and roast until carrots are fork-tender, about 15 min. Transfer sheet to rack and let stand, 5 min.
Slice lamb into chops. sprinkle mint on carrots and serve with lamb.
Nutrition (per serving)
Calories 199, Protein 13 g, Carbohydrates 12 g, Fat 12 g, Fibre 4 g, Sodium 538 mg.
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