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Carrot and tarragon mash with lamb chops recipe

1 rating

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 carrots, chopped into 2½ cm 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

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.
Add 1 tbsp oil, the butter and 1 tbsp tarragon to the pan; season well. Crush with a masher, then cover to keep warm.
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.
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.