Directions:
- 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 2025 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 45 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.
- PREP TIME 0:45 | COOK TIME 0:25
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.65 Kcal (652 kJ) | ||
| Calories from fat | 117.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.03g | 20% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 1% | |
| Sodium | 85.16mg | 4% | |
| Potassium | 267.21mg | 6% | |
| Total Carbs | 8.64g | 3% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.8mg | 27% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 156.6 Kcal (656 kJ) | ||
| Calories from fat | 118.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.11g | 20% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 1% | |
| Sodium | 85.68mg | 4% | |
| Potassium | 268.84mg | 6% | |
| Total Carbs | 8.69g | 3% | |
| Sugars | 4.11g | 16% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 1.93g | 4% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.8mg | 27% | |
| Calcium | 55.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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