Lamb Chops with a Carrot and Tarragon Mash

A most colourful plate of food - this carrot and tarragon mash is vibrant in both colour and flavour and complements the hearty mustard-coated lamb chops well. A plateful of colour for a grey and dismal day, well it's tasty on any day, no matter what the weather!

Ingredients:
Serves Four
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

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.

Each serving:

Carbohydrate 15.6g Protein 26g Fibre 7.4g Fat 39.6g

Recipe idea from here

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All the best Jan