# What You Need:
→ Lamb
01 - 4 lamb chops, approximately 1 inch thick each
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried rosemary
→ Roasted Carrots
07 - 1 pound carrots, peeled and cut into sticks
08 - 1½ tablespoons olive oil
09 - 1 teaspoon ground cumin
10 - ½ teaspoon ground cinnamon
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper
13 - 1 tablespoon honey
14 - 1 tablespoon fresh parsley, chopped (for garnish)
# How To Make:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the carrot sticks with olive oil, cumin, cinnamon, sea salt, black pepper, and honey to coat evenly.
03 - Spread the carrots in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, turning once halfway through, until tender and caramelized.
04 - Pat lamb chops dry and rub both sides with olive oil, kosher salt, black pepper, minced garlic, and rosemary.
05 - Heat a large skillet over medium-high heat and sear lamb chops for 3 to 4 minutes per side for medium-rare, or cook to preferred doneness.
06 - Transfer lamb chops to a plate and allow to rest for 5 minutes to retain juices.
07 - Arrange roasted carrots on a serving platter and place lamb chops alongside or on top; garnish with chopped fresh parsley and serve immediately.
