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What to cook this weekend: spicy watercress chermoula with lamb and potatoes

Looking for something to cook this weekend? Now is a great time to enjoy the distinctive peppery flavour of watercress. We love it made into this spicy chermoula and paired with some delicious lamb chops.

15 minutes prep, 40 minutes cook

Serves 2

Ingredients

4 lamb chops

Olive oil

Salt and pepper

500g Mini/new potatoes, washed but skins left on

Vine tomatoes

For the chermoula:

50g watercress, chopped finely

1tbsp each coriander and parsley, chopped finely

2 cloves garlic, minced

Salt

Zest & juice of a lemon

½ tsp paprika

½ tsp chilli flakes

¼ cup olive oil

Method

Preheat the oven to 180°C. Rub a little olive oil, salt and pepper into the potatoes, exactly as you would with a jacket potato. Pop them on a baking tray and cook in the oven for around 30 minutes. They should be soft in the middle with golden brown skins.

While the potatoes cook, generously season each side of the lamb chops with salt and pepper. Heat a little oil in a large frying pan and cook the steaks for about 3 minutes on each side, or do them on the BBQ over high heat. Blister the tomatoes, vine left intact, in the same pan.

For the chermoula, use a blender to combine all the ingredients together. Be sure to taste it as you can adjust the salt to suit. Serve as a dipping or drizzling sauce for both the lamb and potatoes, and enjoy!