Posted by Olivia on Monday, January 25th, 2010
Fragrant Limonato olive oil works overtime, both flavoring the succulent lamb in this recipe and keeping it moist on the outside with a nice crust on the outside. A perfect example of how to use our amazing olive oils when you grill! The Gorgonzola-carrot smash is so decadent, you'll want to make extra to serve on the side.
6 fresh lamb chops, bone-in 1/4 cup Limonato olive oil
3 cloves garlic, minced
1 small bunch flat leaf parsley, chopped finely
salt and pepper to taste
8 carrots, peeled and chopped
2 oz. Gorgonzola Dolce, crumbled
Combine Limonato 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.
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. Stir in Gorgonzola. Season with salt and pepper to taste and smash with a potato masher until very creamy with just a few chunks.
When lamb has finished marinating, remove from refrigerator, uncover and bring to room temperature, about 10 minutes.
Heat a grill pan or regular grill to high heat. Grill lamb chops for 4-5 minutes on each side, depending on desired done-ness. 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.