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
- Cook the carrots in boiling salted water for about 10 mins.
- 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.
- 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)