Minted Lamb Chops with Watercress & Potato Salad
10 minutes prep, 16 minutes cook
Serves 4
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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