Lamb Chops with Potato, Herb and Watercress Salad and a Creamy Dressing

Quick 20 minutes supper for 4. Lamb chops or cutlets with a potato and watercress salad and creamy yogurt, garlic and lemon dressing.

Method

1. Heat a large non-stick frying or griddle pan over a moderate heat. Place the chops on a chopping board, season, brush with oil and cook for 6-8 minutes on each side.
2. Meanwhile, place all the salad ingredients in a large bowl, mix all the creamy dressing ingredients together, add to the salad and mix gently.
3. Serve the lamb with the salad and crusty bread.