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Za’atar-Roasted Carrots with Lamb

Za’atar-Roasted Carrots with Lamb

The first thing that comes to my mind when I think about carrots is Bugs Bunny. They’re crunchy, some people like to eat them raw… but in truth, I find them pretty boring. 

Until I came across a magical herb that transforms carrots into juicy, flavourful and fries-like vegetable.

If you’re looking to spice up your plate, I invite you to do just that – spice up your plate. 

One of my favourite ways to eat carrots now is to marinate it in Za’atar, which is a Middle Eastern spice blend made of oregano, thyme, sesame seeds, sumac, majoram and salt. Recent research shows this combo of goodness does more than just add a savoury kick, the components have antioxidants that are powerful enough to fight acne-causing bacteria. 

Adding Za’atar to carrots and dipping them in Greek yoghurt, makes carrots way more exciting than just “vegetables that improve your eye sight”. It makes for a genuinely delicious food to dip. Particularly if you eat it with one of your favourite meats. 

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Give it a go and let me know how it tastes! Check out the recipe below

Za’atar-Roasted Carrots with Lamb

Cook time: 27 mins / Prep Time: 8 mins / Total time: 35 mins / Yields: 4 portions / Serving Size: 1 person


  • Extra-virgin olive oil, divided
  • 5 cups (2-inch-thick) diagonally cut carrot
  • 1 tablespoon za’atar herbs
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon pink Himalayan salt
  • 1/8 teaspoon ground cumin
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons plain Greek yogurt
  • Lamb Steak Pieces


  1. Preheat oven to 425°. Prepare a baking sheet with foil and oil.
  2. Combine 4 teaspoons oil and carrots in a large bowl; toss to coat.
  3. Add za’atar, 1/2 teaspoon pepper, salt, and cumin; toss. Then arrange carrots in a single layer on pan. Bake at 425° for 18 minutes or until carrots are tender and lightly browned, stirring once after 10 minutes. Remove sheet from oven. Place carrot mixture on a platter; sprinkle with parsley and lemon juice.
  4. While the carrots cook, cook steak pieces on grill pan. Use your favourite seasonings. Place yoghurt in a small dish. Drizzle with remaining 3 1/2 teaspoons oil, and sprinkle with remaining 1/8 teaspoon pepper. Serve with carrots.
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Joy Randolph © 2019    |    Made with love by ❤️Joy Randolph

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