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

Name: Lamb Chops with Potato, Herb and Watercress Salad and a Creamy Dressing
Prep time: 20 min
Cook time: 16 min
Yield: 4
Cuisine: British
Ingredients: 8 lean loin chops, cutlets or boneless leg steaks; 2 tablespoons olive oil; 350g small waxy salad or new potatoes, cooked and quartered; 1 x 85g pack fresh watercress leaves, rinsed; 2 tablespoons freshly chopped flat-leaf parsley; 10 fresh radishes, thinly sliced; 3 tablespoons Greek yogurt; Juice of ½ lemon; 1 teaspoon garlic paste or purée or 1 small garlic clove, peeled and crushed

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
2 tablespoons olive oil
For the Potato, Herb and Watercress Salad:
350g small waxy salad or new potatoes, cooked and quartered
1 x 85g pack fresh watercress leaves, rinsed
2 tablespoons freshly chopped flat-leaf parsley
10 fresh radishes, thinly sliced
For the Creamy Dressing:
3 tablespoons Greek yogurt
Juice of ½ lemon
1 teaspoon garlic paste or purée or 1 small garlic clove, peeled and crushed

Method

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.
Meanwhile, place all the salad ingredients in a large bowl, mix all the creamy dressing ingredients together, add to the salad and mix gently.
Serve the lamb with the salad and crusty bread.