One-pan lamb chops and minted carrots

Prep 30 min
Total 50 min
Makes 4 Servings



700 g
thin carrots, with stems
2 tbsp
3/4 tsp
rack of lamb, about 8 ribs
1 tbsp
finely grated fresh ginger
garlic cloves, minced
1 tsp
1/2 tsp
1/4 tsp
2 tbsp
chopped fresh mint leaves


  • 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.


Calories 199, Protein 13 g, Carbohydrates 12 g, Fat 12 g, Fibre 4 g, Sodium 538 mg.

Wine Pairings

Roasted Lamb & Veggies, Pair it with: A smoky red.
This Argentinian malbec is a standout winner among the crowd of similar wines. The nose is redolent of cooked berries, spices and smoky chocolate, while the bold tannins are the perfect foil for this lamb dish. Our pick: Trapiche Broquel Malbec, Argentina, $15.

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