This is a great midweek supper that only uses a handful of ingredients and is very simple to prepare, yet deliciously satisfying. The carrot purée can be used as a side in many other dishes, such as the Lemon Thyme Chicken.
486 CALORIES | 26G FAT | 10G SATURATES | 9G CARBS | 8G SUGAR | 0.6G SALT | 51G PROTEIN | 5G FIBRE
SERVES 4
600g carrots, peeled and roughly chopped
12 lamb chops or cutlets (about 110g each), trimmed of fat
2 garlic cloves, thinly sliced
4 sprigs fresh rosemary, cut into thirds
2 tablespoons olive oil
sea salt and freshly ground black pepper
1. Preheat the oven 180°C/gas mark 4.
2. Place the carrots in a saucepan of boiling water and cook for 20–25 minutes until soft.
3. Meanwhile, using a sharp knife, cut a few incisions in the lamb and slide in a few garlic slivers and a sprig of rosemary in each chop. Place on a foil-lined baking tray and roast in the oven for 10–12 minutes (depending on size).
4. Drain the carrots, transfer to a food processor and add the olive oil. Season with salt and pepper to taste and whiz to a purée.
5. Serve the lamb with the carrot purée and garnish with some fresh rosemary.
TIP
The beta-carotene that carrots are incredibly rich in can slow down signs of ageing as it acts as an antioxidant and protects against cell damage. It’s then converted to vitamin A in the liver and there also assists with flushing toxins out of the body.
