Cider Lamb Chops with Celeriac Mash

With the seasons changing and the nights drawing in, we're getting excited about all of the amazing flavours that come out at this time of year... nutty, earthy and sweet vegetables, perfectly marbled slow roasting joints, small batch ciders crafted on local orchards; it is the perfect time to make new discoveries with your cooking.

Difficulty:

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 2

Cider Lamb Chops with Celeriac Mash Image 1

Cider Lamb Chops with Celeriac Mash Image 2

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Ingredients

250g Darts Farm potatoes, peeled & cut into chunks
250g Darts Farm celeriac, peeled & cut into chunks
2 Garlic Farm garlic cloves, crushed
1 tbsp, plus 1 tsp, chopped fresh rosemary
4 Lamb Chops from our Master Butchers
1 tsp Honest Toil Olive Oil
200ml Four Elms Devon Ridge Cider (dry)
1 tbsp Darts Farm honey
a squeeze of lemon juice
200g Darts Farm Savoy cabbage, shredded
3 tbsp Sutton Lucy milk

Method

Add the potatoes and celeriac to a pan of salted boiling water and cook for 15 minutes until almost tender.
Meanwhile, mix half the garlic and 1 tablespoon of the rosemary together with some seasoning. Press this onto the lamb chops. Heat the oil in a nonstick frying pan and brown the edges of the lamb, then cook for 3-4 minutes each side over a medium heat, or until done to your liking. Transfer to a plate and keep warm.
Add the cider, honey, lemon juice and remaining rosemary to the pan and boil rapidly, scraping any bits off the bottom to add flavour. Reduce for 8-10 minutes, until slightly syrupy.
Add the cabbage to the potato and celeriac pan and cook for 2 more minutes, then drain through a colander. Heat the milk and remaining garlic in the same pan. Tip the veg back in and mash roughly.
Return the lamb chops to the frying pan and turn in the sauce to glaze. Serve with the celeriac and cabbage mash, and your favourite seasonal greens.