Name: Lamb Chops with Middle Eastern Cilantro Sauce (Chermoula) & Veggies
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 ½ small bunches cilantro; 6 cloves garlic; 12 lamb loin chops; 1 ½ lemons; 6 medium zucchini squash; black pepper; cayenne pepper; cumin, ground; extra virgin olive oil; paprika; salt

Lamb Chops with Middle Eastern Cilantro Sauce (Chermoula) & VeggiesLamb Chops with Middle Eastern Cilantro Sauce (Chermoula) & Veggies — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

6 medium carrots

1 ½ small bunches cilantro

6 cloves garlic

12 lamb loin chops

1 ½ lemons

6 medium zucchini squash

black pepper

cayenne pepper

cumin, ground

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Peel and mince garlic; transfer to a medium bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the garlic.

Juice lemons into the bowl. Add oil and spices; stir to combine the chermoula and set aside.

Peel, trim, and thinly slice carrots into ¼-inch thick rounds. Divide between two baking sheet pans.

Trim and halve zucchini lengthwise; cut crosswise into ½-inch thick half-moons and add to the baking sheets with the carrots.

Drizzle veggies with oil and season with salt and pepper. Toss to combine and spread out in a single layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are fork-tender, 18-20 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the lamb chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add lamb chops and cook, flipping once, until cooked through, 5-6 minutes. Remove to a plate, cover loosely with aluminum foil, and rest 5 minutes.

To serve, divide lamb chops and roasted veggies between plates; drizzle with chermoula and enjoy!

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