Carrot and tarragon mash with lamb chops recipe

Name: Carrot and tarragon mash with lamb chops
Yield: Serves 4
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

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

Shop your ingredients

Tesco Carrots Loose
Aldi Price Match
750g carrots, chopped into 2½ cm pieces
£0.11
£0.69/kg
Tesco Extra Virgin Olive Oil 250Ml
1 tbsp extra-virgin olive oil, plus 1 tsp for frying
£3.40
£13.60/litre
Tesco British Unsalted Butter 250G
Aldi Price Match
1 tbsp butter
£1.85
£7.40/kg
Tesco Tarragon 20G
2 tbsp chopped fresh tarragon
£0.50
£25.00/kg
Tesco Lamb Chops 300G
8 lamb chops
£5.50
£18.33/kg
Tesco Dijon Mustard 185G
Aldi Price Match
1 tbsp Dijon mustard
£0.45
£2.43/kg
Tesco Balsamic Vinegar Of Modena 250Ml
balsamic vinegar, to serve
£1.65
£6.60/litre

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.