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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.
Recipe from watercress.co.ukPreheat 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!
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!
40 minutes 
Serves 5
