Carrot and tarragon mash with lamb chops recipe

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

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 and view the full Food safety at home video.

 

 

 

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  • 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
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  • Energy 2157kj 518kcal 28%
  • Fat 39.6g 57%
  • Saturates 17.5g 88%
  • Sugars 14.3g 16%
  • Salt 0.8g 13%

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

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