About the only time most guys have lamb is at Easter, but it’s a good choice year-round. Similar to beef, it’s loaded with protein. Plus, it’s usually pasture-raised, meaning the fat in it is healthier and lacks added hormones and antibiotics. Add a lean coleslaw, and you’ve got a meal that’s in season any time you’re hungry.
Did you know?—Lamb contains more fat per serving than beef, but it isn’t as marbled, so excess fat can be more easily trimmed off.
Ingredients
1 rack of lamb (about 1 1/2 pounds, or 8 ribs), cut into chops and trimmed of fat
salt and pepper, to taste
1lb carrots
3 tbsp Dijon mustard
2 tbsp extra-virgin olive oil
2 tbsp finely chopped fresh cilantro
2 tbsp chopped scallions
2 tbsp red wine vinegar
1 tsp loosely packed orange zest
Directions
Heat a large skillet over medium-high heat. Season lamb with salt and pepper and add to skillet. Sear one side, then cook for 2 minutes on each side.
While the lamb cooks, add carrots to a running food processor, using chopper to push carrots through. Or grate the carrots on the large holes of a box grater.
In a large mixing bowl, whisk together Dijon mustard, olive oil, cilantro, scallions, vinegar, and orange zest. Add carrots and, with clean hands, toss with the dressing until carrots are well coated. Season with pepper. Let carrots marinate for 10 minutes. Serve with the lamb.
