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.