Grilled-Lamb Chops over Carrot Gorgonzola Smash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I made these one night at a friend's house. He was craving mashed potatoes to go along with the lamb chops I was making, and, having no potatoes to peel, boil, and mash, I went with carrots instead. The sweet, rich mixture that resulted benefitted gloriously from a touch of creamy, pungent gorgonzola, making the perfect bed for the oil-and-herb-marinated lamb chops. Note: Have your butcher cut the lamb chops into individual lollipops for you. Ingredients:
5 tablespoons olive oil, divided |
3 cloves garlic, minced |
1 small bunch flat leaf parsley, finely chopped |
6 fresh lamb chops, bone-in |
salt and pepper to taste |
8 carrots, peeled and chopped |
1 ounce gorgonzola dolce, crumbled |
Directions:
1. 1. Combine 3 tablespoons olive oil, garlic, parsley, salt, and pepper in a large bowl. Add lamb chops and toss to coat. Cover tightly with saran wrap and refrigerate for 30 minutes.
2. 2. While lamb marinates, make the smash. Boil carrots in hot, salted water for 2025 minutes or until very soft. Drain and return to pot. Mash in remaining olive oil and gorgonzola. Season with salt and pepper to taste. Smash using the back of a fork until very creamy with few chunks.
3. 3. When lamb has finished marinating, remove from refrigerator, uncover, and bring to room temperature, about 10 minutes.
4. 4. Heat a grill pan or regular grill to high heat. Grill lamb chops for 45 minutes on each side, depending on desired doneness. To serve, spoon a bit of the carrot smash onto a plate and top each pile of smash with a lamb chop. Garnish with more parsley if desired.
5. PREP TIME 0:45 | COOK TIME 0:25
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