Orange-Lamb Lollipops Over Roasted Carrots

This recipe is great. You can cook the cutlets really quickly outside on the barbecue or roast them in the oven. Either way, the result will have incredible taste and flavor.

Pick the thyme leaves and mix them with olive oil, chopped bail, the juice from half an orange, salt and pepper. Rub the mixture on both sides of the cutlets and put them on the barbecue or grill them in the oven with a glass of white wine. As the lamb cutlets cook, the wine will evaporate and in about 15 minutes, the orange-lamb lollipops will be ready.

Clean the carrots and cut them into rough pieces. Cut the onions and half an orange into big chunks. Boil them in slated water with rosemary and thyme. As soon as the carrots are done, remove the herbs and orange pieces, drain the rest of the vegetables and place them on a roasting pan. Sprinkle them with olive oil, a spoonful of freshly squeezed orange juice and add a few large chunks of orange. Roast them at 400 F for about 5-6 minutes. The flavor is incredible.

Sprinkle with fresh thyme and basil and serve hot.