Cider lamb chops with celeriac mash
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Cider lamb chops with celeriac mash
Celeriac is a low-calorie, low-carb root vegetable that’s high in fibre
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
475Kcal
Fat
14gr
Saturates
5gr
Carbs
41gr
Sugars
18gr
Fibre
12gr
Protein
33gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 250g peeled potatoes, cut into chunks
- 250g peeled celeriac, cut into chunks
- 2 garlic cloves, crushed
- 1 tbsp plus 1 tsp chopped fresh rosemary
- 4 Taste the Difference lamb cutlets
- 1 tsp oil (any kind)
- 200ml dry cider
- 1 tbsp clear honey
- a squeeze of lemon juice
- 200g shredded green cabbage (pointed or Savoy)
- 3 tbsp milk
Step by step
- 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 cutlets. Heat the oil in a nonstick frying pan and brown the edges of the lamb cutlets, 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 perhaps some carrots on the side.
