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.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.