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Minted Lamb Chops with Watercress & Potato Salad

  • Time preparation 10 minutes
  • cook time 16 minutes
  • Serve Serves 4

  • 4 lamb loin chops or leg steaks
  • For the marinade:
  • 1 tbsp rapeseed or sunflower oil
  • 2 tsps prepared mint sauce
  • 1–2 tbsps balsamic vinegar
  • For the salad:
  • 900g small new potatoes, quartered, cooked and cooled
  • 3–4 tbsps low-fat Greek yogurt
  • Grated zest and juice of ½ lemon
  • 1 small red onion, peeled and finely chopped, or 2 spring onions, finely chopped
  • 1 garlic clove, peeled and finely crushed
  • 2 large handfuls watercress leaves, rinsed
  • 2 tbsps freshly chopped flat-leaf parsley

To prepare the mint relish: in a small bowl, mix all the ingredients together, cover and set aside.

Place the chops on a chopping board. Season and sprinkle the lemon zest all over. Brush with the oil.

Cook on a prepared BBQ or under a preheated moderate grill for 6–8 minutes.

Sprinkle half the peppers onto a large plate, add the chops, sprinkle over the feta, the remaining peppers and some of the mint relish.

Serve immediately with a crisp green salad and any remaining relish.

Ingredients

  • 4 lamb loin chops or leg steaks
  • For the marinade:
  • 1 tbsp rapeseed or sunflower oil
  • 2 tsps prepared mint sauce
  • 1–2 tbsps balsamic vinegar
  • For the salad:
  • 900g small new potatoes, quartered, cooked and cooled
  • 3–4 tbsps low-fat Greek yogurt
  • Grated zest and juice of ½ lemon
  • 1 small red onion, peeled and finely chopped, or 2 spring onions, finely chopped
  • 1 garlic clove, peeled and finely crushed
  • 2 large handfuls watercress leaves, rinsed
  • 2 tbsps freshly chopped flat-leaf parsley

Method

To prepare the mint relish: in a small bowl, mix all the ingredients together, cover and set aside.

Place the chops on a chopping board. Season and sprinkle the lemon zest all over. Brush with the oil.

Cook on a prepared BBQ or under a preheated moderate grill for 6–8 minutes.

Sprinkle half the peppers onto a large plate, add the chops, sprinkle over the feta, the remaining peppers and some of the mint relish.

Serve immediately with a crisp green salad and any remaining relish.

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