Culinary Guides

This is a fork-and-knife dish that lands somewhere between a side and a main, and it comes together in under 45 minutes. Roasted carrots are spiced with cumin, paprika, and cinnamon, then topped with warmly spiced ground lamb and a garlicky yogurt sauce. Serve it over rice or quinoa for four, and reach for ground beef if lamb is hard to find.

Ingredients

For the carrots

• 1 pound carrots, sliced in half lengthwise
• 1-2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper

For the lamb

• 1 tablespoon olive oil
• 1 bunch scallions, minced (white and light green parts only; reserve the tops for garnish)
• 1 clove garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 teaspoon fine sea salt
• A few grinds of black pepper
• 1 pound ground lamb

For the yogurt sauce

• 1 cup plain sheep, goat, or cow milk yogurt
• 1 clove garlic, minced
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon fine sea salt
• 2 teaspoons extra virgin olive oil

Directions

1. Heat the oven to 425F (220C). In a large bowl, toss the halved carrots with the olive oil, cumin, paprika, cinnamon, and a pinch of salt and pepper until evenly coated.
2. Spread the carrots in a single layer on a baking sheet and roast about 30 minutes, tossing halfway through, until lightly browned and tender.
3. While the carrots roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the scallions, garlic, coriander, cumin, cinnamon, salt, and pepper and cook, stirring, for 2 to 3 minutes until softened and fragrant.
4. Add the ground lamb and cook, breaking it up, until browned and cooked through, about 5 to 7 minutes.
5. Whisk together the yogurt, garlic, lemon juice, salt, and olive oil until smooth. Taste and adjust.
6. Spread a thin layer of yogurt sauce over four plates, arrange the roasted carrots on top, and spoon over the lamb. Garnish with the reserved scallion tops and serve warm with rice, quinoa, or a grain salad.

Grower's tip: For roasting whole, grow carrots of even, medium thickness and harvest them before they get oversized. Slender, uniform roots caramelize and cook through at the same rate, while giant, overgrown carrots develop woody cores and roast unevenly.

Leftovers keep in the fridge for up to 3 days and the yogurt sauce can be made a day ahead. Roasted zucchini or bell pepper are easy additions, and a scatter of toasted almonds or pine nuts adds crunch.

The vegetables are the easy part to grow. Sow a bed of carrots for roasting, and plant scallions along the edge, where snipping the green tops lets the plants regrow again and again.