Spiced Lamb Chops with Cumin Carrots and Apricot and Mint Gravy

Pan-seared spiced lamb chops served with roasted cumin carrots and a rich apricot, pine nut, and mint white wine gravy.

Dinner Lamb High Protein Carrots Middle Eastern Flavors

Estimated Nutrition

Calories

1152.4

kcal / serving

1152.4 kcal total

Carbs

44.2g

per serving

44.2 g total

Fat

78.4g

per serving

78.4 g total

Protein

62.8g

per serving

62.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Dried Apricots

chopped

Liquids

150

White Wine

Meat

piece

Lamb Chops

NutsSeeds

0.5

tsp

tsp

tsp

tsp

tbsp

chopped

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

Other

0.5

piece

Chicken Stock Cube

crumbled

Vegetables

piece

Carrots

baby carrots

Method

Preheat the oven to 180°C.

Rub the chilli flakes, coriander, and cumin into the lamb chops.

Heat oil in a frying pan and cook chops for 2 minutes per side.

Transfer lamb to the oven for 6-8 minutes until cooked.

Drizzle carrots with olive oil, sprinkle with cumin seeds, and roast for 10 minutes.

Simmer wine, stock cube, and apricots in a pan to reduce slightly.

Stir in pine nuts and fresh mint into the gravy.

Serve the chops with carrots and pour the gravy around them.