Grilled Lamb with Glazed Rainbow Carrots and Mint Oil

Instructions

1. 1

   Remove lamb chops from refrigerator 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add carrot halves cut-side down and sear for 4-5 minutes until caramelized, then flip and cook 3 more minutes.

   Tip: Don't move the carrots while searing to develop a golden crust.

3. 3

   Reduce heat to medium and add 1 tablespoon balsamic vinegar and honey to the carrots. Toss gently and cook for 2 minutes until glazed. Transfer to a warm plate and tent with foil.

4. 4

   In a food processor, combine fresh mint leaves, 2 minced garlic cloves, 3 tablespoons olive oil, lemon zest, and red pepper flakes. Pulse until a coarse paste forms. Season with salt and set aside.

   Tip: This mint oil can be made up to 2 hours ahead and stored at room temperature.

5. 5

   Preheat grill or grill pan to high heat (around 450°F). Once smoking slightly, place lamb chops on the grill.

   Tip: A hot grill creates a beautiful crust while keeping the inside tender and pink.

6. 6

   Grill lamb chops for 4-5 minutes on the first side without moving them. Flip and cook 3-4 minutes for medium-rare (internal temperature 130-135°F).

   Tip: Use a meat thermometer to avoid overcooking; lamb is most tender when not cooked beyond medium-rare.

7. 7

   Transfer cooked lamb to a resting plate. In a small bowl, combine remaining 2 minced garlic cloves, remaining balsamic vinegar, and chopped thyme.

8. 8

   Arrange glazed carrots and lamb chops on serving plates. Spoon mint oil over the lamb and drizzle the garlic-thyme mixture over the carrots. Rest for 3 minutes before serving.

   Tip: Resting allows juices to redistribute, keeping the meat moist and tender.