Lamb chops on the bone with lime and glazed carrots
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 110, total fat 7 G., saturated fats 3 G., proteins 3 G., carbohydrates 11 G., fiber 1 G., cholesterol 15 mg, sodium 167 mg, sugar 8 G.
Calories 110, total fat 7 G., saturated fats 3 G., proteins 3 G., carbohydrates 11 G., fiber 1 G., cholesterol 15 mg, sodium 167 mg, sugar 8 G.
Bright, juicy lime brings the flavor of lamb ribs to life while balancing their richness. Freshly squeezed lime juice is used to make a French gastric sauce. Some of it is used to glaze the carrots for garnish, and the rest is served with the finished ribs for dipping and savoring. New Zealand lamb is served with four cutlets per serving. American lamb is served with two cutlets per serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups of sugar
- 1/3 cup freshly squeezed lime juice
- 1 cup chicken broth
- 450 g thin carrots
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- 1 tbsp ground coriander
- 2 lamb loins on ribs, trimmed
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Cooking the dish according to the recipe:
- In a medium saucepan, combine sugar with 1 tablespoon water, melt, and cook over medium heat, swirling occasionally, until golden brown and caramelized, about 10 minutes.
- Add lime juice, bring to a boil, let the sugar dissolve in the sauce, and simmer until reduced by half, about 5 minutes. Add the broth and simmer until reduced to 2/3 cup, about 3 minutes. Sprinkle with 1/2 teaspoon of salt.
- Preheat oven to 220°C (425°F). Cook the carrots in a steamer basket set over simmering water until tender, about 15 minutes. Combine 3 tablespoons of lime zest with 1/4 teaspoon of salt and black pepper. Toss with the carrots, adding 1 tablespoon of butter and parsley.
- Mix the coriander with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Rub the spice mixture evenly over the entire lamb.
- In a large, heavy oven-safe skillet, melt the remaining 1 tablespoon butter over medium heat. Sear the lamb on both sides until browned, 2 minutes per side. Transfer the skillet to the oven and bake until medium-rare, 20 to 25 minutes.
- Let the meat rest for 10 minutes and serve with carrots and the remaining gastrik sauce.
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