Key Lime Lamb Chops with Glazed Carrots

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. Chopped Basket Ingredient: Key lime juice]

Total Time:
1 hr 15 min
15 min
10 min
50 min

4 servings

  • 1/2 cup sugar
  • 1/3 cup fresh key lime juice
  • 1 cup chicken broth
  • Kosher salt
  • 1 pound thin carrots
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon ground coriander
  • 2 racks lamb, frenched (see Cook's Note)
  • 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.

  • Preheat the oven to 425 degrees F. 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.

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

  • 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.

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

Cook's Note: For New Zealand lamb chops, serve 4 chops per person. For American lamb chops, usually 2 chops per person is a nice portion.

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