Lamb chops on the bone with lime and glazed carrots

Ingredients:

• 0.5 cups of sugar
• 1/3 cup freshly squeezed lime juice
• 1 cup chicken broth
• 450 g thin carrots
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh parsley
• 1 tbsp ground coriander
• 2 lamb loins on ribs, trimmed

Preparation:

1. In a medium saucepan, combine sugar with 1 tablespoon water, melt, and cook over medium heat, swirling occasionally, until golden brown and caramelized, about 10 minutes.
2. Add lime juice, bring to a boil, let the sugar dissolve in the sauce, and simmer until reduced by half, about 5 minutes. Add the broth and simmer until reduced to 2/3 cup, about 3 minutes. Sprinkle with 1/2 teaspoon of salt.
3. Preheat oven to 220°C (425°F). Cook the carrots in a steamer basket set over simmering water until tender, about 15 minutes. Combine 3 tablespoons of lime zest with 1/4 teaspoon of salt and black pepper. Toss with the carrots, adding 1 tablespoon of butter and parsley.
4. Mix the coriander with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Rub the spice mixture evenly over the entire lamb.
5. In a large, heavy oven-safe skillet, melt the remaining 1 tablespoon butter over medium heat. Sear the lamb on both sides until browned, 2 minutes per side. Transfer the skillet to the oven and bake until medium-rare, 20 to 25 minutes.
6. Let the meat rest for 10 minutes and serve with carrots and the remaining gastrik sauce.