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.
PREP TIME 0:45 | COOK TIME 0:25
Recipe information
Yield
Serves 6
Ingredients
Total Cost $20
Preparation
Step 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.
Step 2
2. While lamb marinates, make the smash. Boil carrots in hot, salted water for 20-25 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.
Step 3
3. When lamb has finished marinating, remove from refrigerator, uncover, and bring to room temperature, about 10 minutes.
Step 4
4. Heat a grill pan or regular grill to high heat. Grill lamb chops for 4-5 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.
