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Lamb with carrot mash

When people think lamb, they think Irish, then they think potatoes. I love how sweet mashed carrots play off the meatiness of lamb.

Breakfast was a Banana Nut Muffins with an orange.

Thaw the lamb overnight in the fridge. Bring it out and dry it.
You really have to dry meat that has been frozen if you want to get that beautiful crust.
It is not the freezing it is the improper handling afterwards that makes frozen meat less than perfect. Look how much moisture comes off the lamb. Room temperature dry meat will get that great crust – no matter if it has been frozen or not.
My carrots are looking a bit sad by this point – but they are one of the longer lasting vegetables, along with potatoes and cabbage.
Once the carrots are peeled and trimmed, the look just fine.
Chop the carrots into chunks.
Place carrots into a small pot and cover with salted water and bring to a boil.
Meanwhile, season the lamb chops – I used a commercial seafood blend sample someone gave me at a food event. It included paprika, smoked salt, onion, celery and pepper.
I start my lamb chops in a cold pan with the bone side down. Turn the heat to medium-high in of course my little black pan.
When I get the nice crust on the bone side I lay the chops on a flat side for about 6 minutes. Depending how thick the chop is. When you see moisture on the top is a good indicator for most steaks and chops.
Flip when nice and crusty on one side. When that side is done remove to a plate to rest.
Check the carrots, you want the to be fork tender. Drain and return to hot pan to get rid of excess moisture. Turn the burner off, but set the pan back on it.
Mash with a fork.
Add butter and keep mashing until smooth and creamy.
Perfect!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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