Lamb Chops With Carrots

• 5 7/16 cups small carrots peeled with a little green left on the top
• 1 7/8 tablespoons hollandaise sauce
• 4 1/4 tablespoons butter cut into small pieces
• 1 cup stock clear
• 1/2 bunch chervil
• lime juice a little
• 8 lamb chops each about 75g
• 3 tablespoons oil
• dried rosemary or a little fresh
• 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, stock clear, chervil, lime juice, chops, oil, rosemary, fresh herbs

Taken from www.yummly.com/recipe/Lamb-Chops-with-Carrots-1412578 (may not work)