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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 639 calories
  • 35 min
  • 4 servings

Ingredients

  • 4 medium carrots
  • 1 small bunch cilantro
  • 4 cloves garlic
  • 8 lamb loin chops
  • 1 lemon
  • 4 medium zucchini squash
  • black pepper
  • cayenne pepper
  • cumin, ground
  • extra virgin olive oil
  • paprika
  • salt

Instructions

  1. Preheat oven to 450°F.
  2. Wash and dry the fresh produce.
    • 1 small bunch cilantro
    • 1 lemon
    • 4 medium carrots
    • 4 medium zucchini squash
  3. Peel and mince garlic; transfer to a small bowl.
    • 4 cloves garlic
  4. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the garlic.
  5. Juice lemon into the bowl. Add oil and spices; stir to combine the chermoula and set aside.
    • 3 tbsp extra virgin olive oil
    • 1 tsp cumin, ground
    • 1 tsp paprika
    • ¼ tsp cayenne pepper
    • ¼ tsp salt
  6. Peel, trim, and thinly slice carrots into ¼-inch thick rounds. Transfer to a large baking sheet pan.
  7. Trim and halve zucchini lengthwise; cut crosswise into ½-inch thick half-moons and add to the baking sheet with the carrots.
  8. Drizzle veggies with oil and season with salt and pepper. Toss to combine and spread out in a single layer.
    • 4 tsp extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
  9. Place baking sheet in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies are fork-tender, 15-18 minutes.
  10. Meanwhile, preheat a large skillet over medium-high heat.
  11. 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.
    • 8 lamb loin chops
    • 1 tsp salt
    • ½ tsp black pepper
  12. 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.
    • 4 tsp extra virgin olive oil
  13. To serve, divide lamb chops and roasted veggies between plates; drizzle with chermoula and enjoy!

Nutrition per Serving

Calories
639
Fat
49g
Net Carbs
11g
Protein
36g

Cookware

  • aluminum foil
  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • oven mitts
  • stirring spoon
  • tongs
  • vegetable peeler