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Ingredients
US|METRIC
4 SERVINGS
- 950 grams small carrots (with stem, about 4 bunches)
- 1 Tbsp. olive oil
- 3/4 tsp. salt (divided)
- 2 racks of lamb (about 16 ribs, at room temperature)
- 1 garlic clove (minced)
- 1/4 cup toasted walnuts (finely chopped)
- 1/4 cup grated Parmesan
- 2 Tbsp. mint leaves (finely chopped)
- 1 Tbsp. lemon juice
- 1/2 cup olive oil
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