Lamb Chops With Carrots

• 600 g small carrots, peeled with a little green left on the top
• 30 g hollandaise sauce
• 60 g butter, cut into small pieces
• 225 ml clear stock
• 1/2 bunch chervil
• None None a little lime juice
• 8 None lamb chops (each about 75g)
• 3 tbsp oil
• None None a little fresh or dried rosemary
• None None fresh herbs for garnish

1. Cook the carrots in boiling salted water for about 10 mins.
2. Pour the stock into a saucepan and stir in the hollandaise sauce. Bring to a boil while stirring and add the butter and chervil. Season the sauce with lime juice, remove from the heat and keep warm.
3. Heat the oil in a pan and fry the lamps chops for about 3-4 mins on each side. Sprinkle them with rosemary and season to taste. Serve the lamb chops, carrots and sauce on a plate, garnished with rosemary and parsley to taste.

carrots, hollandaise sauce, butter, clear stock, chervil, lime juice, lamb chops, oil, rosemary, fresh herbs

Taken from recipes-plus.com/api/v2.0/recipes/16489 (may not work)