Step 1. Preheat your oven to 375 degrees Fahrenheit. Place a seasoned cast iron skillet in the oven and allow it to heat up for 10-15 minutes.
Step 2. Toss your peeled carrots in the oil, then sprinkle the paprika, cumin, garlic, sugar, dill and salt on top. Toss until the carrots are well coated. Roast them in the oven for about 30-45 minutes depending on their size until they are golden and tender. Slice them into small or large pieces and set aside.
Step 3. While the carrots are cooking, prepare the lamb. In a bowl, combine the lamb chops, olive oil, paprika, cumin, turmeric, garlic, salt and pepper.
Step 4. Place your skillet on your stovetop over medium heat. If not already well seasoned, add a small amount of oil to the pan. Once hot, place the lamb chops in the pan. Sear for around 3 minutes on each side.
Step 5. Transfer the pan to the oven and continue cooking until the lamb reaches your desired internal temperature. Aim for at least 145 degrees Fahrenheit, but some may prefer their lamb to be cooked more well done. Allow the lamb to rest for a few minutes.
Step 6. Plate your lamb and carrots on a platter next to a mixture of cucumber and red onion slices. Sprinkle the feta on top of the carrots. Drizzle the pomegranate molasses on top of the lamb chops. Sprinkle chopped parsley on everything and serve alongside lemon slices.
Food Thermometers
