As winter makes the last of its presence (very) known, this dish is an excellent transition between the warm comfort food of winter, and the fresh flavours of spring to come. Both the soup and the lamb chops require very few steps and ingredients, but would have dinner guests believing you’d been cooking all day.
For the soup:
- 6 large carrots
- 3 cups chicken broth
- ¼ cup coconut oil
- ½ cup coconut butter
- 1-2 tsp curry powder
- Shave coconut for garnishing (optional)
- Chop carrots roughly into small chunks. Bring a pot of water to a boil, add the carrot pieces, and boil until soft.
- Melt the coconut oil and coconut butter in a small saucepan.
- Add the carrots, coconut oil, coconut butter, and chicken broth to a food processor and blend until smooth. It may be necessary to add carrots a few at a time.
- Return smooth mixture to a saucepan and simmer over medium heat, adding curry powder to taste.
- Serve once warm, garnishing with a pinch of shaved coconut, if desired.
For the lamb chops:
- 4 large garlic cloves, pressed
- 1 tbsp fresh thyme leaves, lightly crushed
- 1 tbsp fresh rosemary leaves, lightly crushed
- 2 tbsp extra-virgin olive oil
- 4 lamb loin chops
- Mix garlic, thyme, rosemary and 1tbsp of the olive oil in a large bowl.
- Add lamb; turn to coat. Let marinate at room temperature for 30 minutes to 1 hour.
- Preheat oven to 400F. Heat remaining 1tbsp olive oil in a large skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops about 10-15 minutes for medium-rare.
- Serve lamb with the curried carrot-coconut soup, and a side of couscous and chickpeas, if desired.