Minty Lamb Steaks with Potato and Watercress Salad Minty Lamb Steaks with Potato and Watercress Salad

Minted Lamb Chops

These minty lamb leg steaks or chops make a delicious midweek treat. On the table in under 30 minutes and served with a creamy potato and watercress salad - a mouthwatering treat for all.

prep time
10 mins

cook time
16 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 4 lamb loin chops or leg steaks
  • For the marinade:

  • 1 tablespoon rapeseed or sunflower oil
  • 2 teaspoons prepared mint sauce
  • 1–2 tablespoons balsamic vinegar
  • For the salad:

  • 900g small new potatoes, quartered, cooked and cooled
  • 3–4 tablespoons low-fat Greek yogurt
  • ½ lemon, grated zest and juice
  • 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 tablespoons freshly chopped flat-leaf parsley


  1. To prepare the marinade: in a large, shallow bowl, mix all the marinade ingredients together. Season. Add the lamb, coat on both sides, cover and set aside.
  2. For the salad: in a large bowl, mix all the ingredients together, season and set aside.
  3. Cook the lamb in a non-stick griddle pan on the hob, under a preheated moderate grill or on a prepared BBQ for 6–8 minutes on each side or until any meat juices run clear.
  4. Serve the steaks with the salad.