Grilled-Lamb Chops Over Carrot Gorgonzola Smash
- 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
- 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. 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.
- 3. When lamb has finished marinating, remove from refrigerator, uncover, and bring to room temperature, about 10 minutes.
- 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.
olive oil, garlic, flat leaf parsley, lamb chops, salt, carrots, gorgonzola dolce
Taken from www.epicurious.com/recipes/food/views/grilled-lamb-chops-over-carrot-gorgonzola-smash-395631 (may not work)