Lamb chops with carrot puree recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 600 calories / serving
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170854 lamb chops carrot HERO

Start by preparing the carrot puree; boil the carrots in a large saucepan of salted water until tender; usually 10-12 minutes. Drain and transfer to a food processor, then add the olive oil, butter and some seasoning. Pulse until it forms a thick puree. Transfer to a bowl and set to one side.

Pre-heat the oven to 210°.

Brush the lamb chops with the remaining olive oil and season well. Combine the breadcrumbs, parsley and seasoning in a large mixing bowl until combined. Sprinkle the breadcrumb mixture on both sides of the lamb chops, packing lightly to make them stick. Arrange on a lined baking tray and bake for 8-10 minutes, turning halfway through cooking.

Re-heat the puree in a saucepan over a low heat at the same time. Remove the lamb from the oven when ready and allow to rest for 3-5 minutes. Spoon the puree onto plates and arrange two chops alongside. Garnish with a sprig of oregano leaves and some freshly ground black pepper before serving.

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  • Ingredients

  • For the lamb chops

  • 25ml olive oil Seasonal ingredient
  • 500g trimmed rack of lamb, cut into chops Seasonal ingredient
  • 100g dried breadcrumbs
  • small handful parsley, finely chopped
  • sprinkle of dried oregano, to garnish
  • For the carrot puree

  • 4 large carrots, peeled and diced
  • 20g butter
  • 15ml olive oil
  • salt
  • pepper
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  • Calories
    600
    30%
  • Sugar
    7g
    8%
  • Fat
    45g
    64%
  • Saturates
    18g
    90%
  • Salt
    3.3g
    55%
of an adult's Reference Intake daily amount.
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