Recipe: Grilled Lamb Chops on Carrot Purée with Roasted Garlic

This story originally appeared in the Summer 2017 issue of Cincinnati Health & Life Magazine.

Serves: 4

Ingredients

• 1.3 lbs. carrots, peeled and roughly chopped
• 12 lamb chops or cutlets (about 4 oz. each), trimmed of fat
• 2 garlic cloves, thinly sliced
• 4 sprigs fresh rosemary, cut into thirds
• 2 Tbs. olive oil
• Sea salt and freshly ground black pepper

Directions

• Preheat the oven to 350°F.
• Place the carrots in a saucepan of boiling water and cook for 20 to 25 minutes until soft.
• Meanwhile, using a sharp knife, cut a few incisions in the lamb and slide in a few garlic slivers and a sprig of rosemary in each chop. Place on a foil-lined baking pan and roast in the oven for 10 to 12 minutes (depending on size).
• Drain the carrots, transfer to a food processor and add the olive oil. Season with salt and pepper to taste and process to a smooth purée.
• Serve the lamb with the carrot purée and garnish with some fresh rosemary.