Serves 4
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For the mash:

For the lamb:

  1. Bring a large pot of salted water to the boil. Add the carrots and parsnips and cook for 15 minutes until very tender. Drain well.
  2. Return the pot to a medium heat and allow the vegetables to steam dry for one minute, shaking the pot often.
  3. Add the butter and milk and mash until smooth. Season with salt and pepper.
  4. For the lamb, mix the rosemary and half of the garlic, then season well. Press the mixture onto the lamb cutlets.
  5. Heat the oil in a frying pan over a medium heat. Fry the lamb chops for 3-4 minutes on each side, or until done to your liking. Transfer to a plate, tent loosely with foil and rest for five minutes.
  6. Add the cider, honey, lemon juice and remaining garlic to the pan and bring to the boil, using a wooden spoon to scrape any sticky bits off the bottom to add flavour. Simmer for 8-10 minutes until slightly thickened.
  7. Return the lamb chops to the frying pan and toss in the sauce.
  8. Plate the mash and lamb chops and drizzle with the remaining sauce to serve

Nutrition Facts

Per serving: 582kcals, 24.3g fat (11.2g saturated), 40.3g carbs, 19.8g sugars, 50.1g protein, 8.1g fibre, 0.275g sodium

Gluten-freeDinnerDiabetic-friendlyLow-fatSpecial OccasionsFamily mealsFree-fromSunday roastQuick and easyBudget mealsComfort foodMake it Healthy

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