Carrot and tarragon mash with lamb chops

Carrot and tarragon mash with lamb chops recipe

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Carrot and tarragon mash is vibrant in both colour and flavour and complements the hearty mustard-coated lamb chops, offering a seasonal update to a British classic. See method

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 518 calories / serving

Ingredients

  • 750g (1 1/2lb) carrots, chopped into 2.5cm (1in) pieces
  • 1 tbsp extra-virgin olive oil, plus 1 tsp for frying
  • 1 tbsp butter
  • 2 tbsp chopped fresh tarragon
  • 8 lamb chops
  • 1 tbsp Dijon mustard
  • balsamic vinegar, to serve

Each serving contains

  • Energy

    2155kj
    518kcal
    28%
  • Fat

    40g 57%
  • Saturates

    18g 88%
  • Sugars

    14g 16%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 15.6g Protein 26g Fibre 7.4g

Method

  1. Cook the carrots in a pan of boiling water for 15 minutes, or until softened; drain. Tip the carrots back into the pan and return to the cooling hob to dry.
  2. Add 1 tbsp oil, the butter and 1 tbsp tarragon to the pan; season well. Crush with a masher, then cover to keep warm.
  3. Meanwhile, rub the chops with the mustard and scatter over the remaining tarragon. Brush a griddle or frying pan with 1 tsp oil and put over a medium-high heat, until hot.
  4. Fry the chops for 5-7 minutes on each side, until cooked through. Transfer to a plate, cover with foil and set aside for 10 minutes to rest. Serve with the mashed carrots and a drizzle of balsamic vinegar.

See more Seasonal recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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