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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
