Lamb with carrot red pepper puree recipe

Ingredients

• 1½ pounds carrots, chopped
• ½ cup roasted red peppers
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Pinch cayenne pepper
• Kosher salt and black pepper
• 4 lamb loin chops (1½ inches thick; about 2½ pounds total)
• Chopped roasted almonds and fresh cilantro leaves, for serving

1. Steam the carrots until soft, 10 to 12 minutes. Puree with the roasted red peppers, oil, lemon juice, and cayenne in a food processor until smooth, 2 to 3 minutes. Season with ½ teaspoon salt.
2. Season the lamb with ¼ teaspoon each salt and black pepper. Cook, covered, in a grill pan over medium-high heat, 3 to 5 minutes per side for medium-rare.
3. Serve the lamb over the puree, topped with almonds and cilantro.