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

Serves 6

　　

Total Cost $20

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

　　

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.

　　Cooks' Note

　　PREP TIME 0:45 | COOK TIME 0:25

　　Reprinted with permission from The BrokeAss Gourmet Cookbook by Gabi Moskowitz, © 2012 Egg & Dart