These tasty little morsels are so elegant, aren't they? Perfect for your Valentine. You'll be in shock over how easy they are to cook! Just a couple minutes in a pan and done! #happyhearts

What you need

1 bunch carrots (6-8)
2 tablespoons Tessemae’s Lemon Garlic Dressing
coarse salt and fresh ground pepper
4 lamb rib chops (3 ounces each)
1 tablespoon Dijon Mustard
1 tablespoon oil
¼ cup pistachios, roughly chopped
2 tablespoons fresh mint leaves

What to do

Halve the carrots lengthwise or if they are very thick, quarter them lengthwise. Cut the long strips into 3-inch lengths. Place the carrots, Lemon Garlic, and ¼ cup water in a medium skillet and season with salt and pepper. Set aside.

Coat the lamb with Dijon and season with salt and pepper. Heat the oil over medium-high in a large, nonstick skillet. Cook the lamb chops until browned, about 2-3 minutes per side. Transfer them to a plate or cutting board, tent with foil and let them rest 5 minutes before serving.

While the chops rest, cook the carrots. Bring them to a boil, then reduce the heat and partially cover. Let the carrots simmer until just tender when pierced with the tip of a paring knife, about 5 minutes. Uncover, stir in the pistachios and toss until the water evaporates, about 1 minute more.

Tear the mint leaves and scatter over the lamb and carrots to serve.

Tip: If you cant find lamb rib chops, loin chops work just as well, but will cook a little longer. This would be great served with steamed Israeli couscous if you want to add some grains!

Serves 2