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

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.

prep time
20 mins

cook time
16 minutes

serves
4 people

Ingredients

  • 8 lean loin chops, cutlets or boneless leg steaks
  • Salt and freshly milled black pepper
  • 30ml/2tbsp olive oil
  • For the Potato, Herb and Watercress Salad

  • :350g/12oz small waxy salad or new potatoes, cooked and quartered
  • 1 x 85g pack fresh watercress leaves, rinsed
  • 30ml/2tbsp freshly chopped flat-leaf parsley
  • 10 fresh radishes, thinly sliced
  • For the Creamy Dressing

  • :45ml/3tbsp Greek yogurt
  • Juice of ½ lemon
  • 5ml/1tsp garlic paste or purée or 1 small garlic clove, peeled and crushed

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.