Carrot and tarragon mash with lamb chops recipe
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 518.0kcal
- Fat
- 40g
- Saturates
- 18g
- Salt
- 0.8g
- Sugars
- 14g
of the Reference intake
Carbohydrate 15.6gProtein 26.0gFibre 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.
