Grilled Lamb Chops Over Carrot Gorgonzola Smash Recipes

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GORGONZOLA CRUSTED GRILLED LAMB CHOPS



Gorgonzola Crusted Grilled Lamb Chops image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon freshly cracked black pepper, plus more for bread crumbs
1 tablespoon sea salt
2 tablespoons freshly chopped oregano leaves
2 racks lamb rib chops, frenched
3/4 cup crumbled Gorgonzola
1/2 cup Italian bread crumbs
2 tablespoons minced garlic
1 tablespoon freshly chopped cilantro leaves

Steps:

  • Preheat the grill over medium heat.
  • In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.
  • In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.
  • Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve.

GRILLED-LAMB CHOPS OVER CARROT GORGONZOLA SMASH



Grilled-Lamb Chops over Carrot Gorgonzola Smash image

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.

Provided by Gabi Moskowitz

Yield Serves 6

Number Of Ingredients 7

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

Steps:

  • 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.

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