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For the mash:
For the lamb:
- 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.
- Return the pot to a medium heat and allow the vegetables to steam dry for one minute, shaking the pot often.
- Add the butter and milk and mash until smooth. Season with salt and pepper.
- For the lamb, mix the rosemary and half of the garlic, then season well. Press the mixture onto the lamb cutlets.
- 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.
- 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.
- Return the lamb chops to the frying pan and toss in the sauce.
- Plate the mash and lamb chops and drizzle with the remaining sauce to serve
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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