Key Lime Lamb Chops with Glazed Carrots

4 servings

We wanted to use key lime juice for something besides pie, so we made it into a zesty sauce for lamb chops and carrots in this Chopped Dinner Challenge recipe.

Key ingredient: Key lime juice



cup sugar
cup fresh key lime juice
cup chicken broth
Kosher salt
lb(s) thin carrots
Freshly ground black pepper
Tbsp unsalted butter
cup chopped fresh flat-leaf parsley
Tbsp ground coriander
racks lamb, frenched (see note)



For New Zealand lamb chops, serve 4 chops per person. For American lamb chops, usually 2 chops per person is a nice portion.

Step 1

Melt the sugar with 1 tablespoon water in a medium saucepan and cook over medium heat, swirling the pan occasionally, until a golden caramel is formed, about 10 minutes. Add the lime juice, bring to a boil and allow the sugar to melt into the sauce until reduced by half, about 5 minutes. Add the broth and boil until reduced to 2/3 cup, about 3 minutes. Season with 1/2 teaspoon salt.

Step 2

Preheat the oven to 425ºF. Steam the carrots in a covered rack set over boiling water until tender, about 15 minutes. Stir together 3 tablespoons of the key lime gastrique and 1/4 teaspoon each salt and pepper. Toss the carrots with 1 tablespoon of the butter, the seasoned gastrique and the parsley.

Step 3

Stir together the coriander with 1 teaspoon salt and 1/2 teaspoon pepper. Rub the spice mixture evenly over the lamb.

Step 4

Melt the remaining 1 tablespoon butter in a large, heavy, ovenproof skillet over medium heat until hot. Sear the lamb on two sides until browned, about 2 minutes each side. Transfer the skillet to the oven and roast until the lamb is medium, 20 to 25 minutes.

Step 5

Let the lamb stand 10 minutes before serving with the carrots and remaining gastrique.

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