Lamb Chops With Carrots - cooking recipe

Ingredients

600 g small carrots, peeled with a little green left on the top
30 g hollandaise sauce
60 g butter, cut into small pieces
225 ml clear stock
1/2 bunch chervil
None None a little lime juice
8 None lamb chops (each about 75g)
3 tbsp oil
None None a little fresh or dried rosemary
None None fresh herbs for garnish

Preparation

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.