Recipe: Grilled Lamb Chops on Carrot Purée with Roasted Garlic
June 08, 2017
This story originally appeared in the Summer 2017 issue of Cincinnati Health & Life Magazine.
Serves: 4
Ingredients
- 1.3 lbs. carrots, peeled and roughlychopped
- 12 lamb chops or cutlets (about4 oz. each), trimmed of fat
- 2 garlic cloves, thinly sliced
- 4 sprigs fresh rosemary, cutinto thirds
- 2 Tbs. olive oil
- Sea salt and freshly ground blackpepper
Directions
- Preheat the oven to 350°F.
- Place the carrots in a saucepan of boiling water andcook for 20 to 25 minutes until soft.
- Meanwhile, using a sharp knife, cut a few incisions inthe lamb and slide in a few garlic slivers and a sprig ofrosemary in each chop. Place on a foil-lined baking pan androast in the oven for 10 to 12 minutes (depending on size).
- Drain the carrots, transfer to a food processor and addthe olive oil. Season with salt and pepper to taste andprocess to a smooth purée.
- Serve the lamb with the carrot purée and garnish withsome fresh rosemary.