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

Name: What to cook this weekend: spicy watercress chermoula with lamb and potatoes
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 4 lamb chops; Olive oil; Salt and pepper; 500g Mini/new potatoes, washed but skins left on; Vine tomatoes; 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

preparation 15 minutes
cook time 40 minutes
Serves 2

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.uk

Ingredients Method

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

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!