Carrot and tarragon mash with lamb chops recipe
Autumn has fallen, so what better time to experiment with new ingredients and flavours?
We have searched high and low through the seasonal specialties at Tesco and our top pick has to be the Carrot and tarragon mash with lamb chops recipe…
The reason for choosing this dish is because carrots are the star of the season, and we want to introduce you to new ways of enjoying them! The colourful root vegetable is extremely versatile and can can be enjoyed as part of a sweet or savoury dish and eaten raw or cooked, so the possibilities are endless! The sweet, juicy carrots from Tesco are the perfect ingredient for early autumnal meals. Check out our top pick recipe below:
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
-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.
(Recipe sourced from Tesco)