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

serves
4 people

  • Energy(KJ)

    0

  • Energy(Kcal)

    433

  • Fat(g)

    13.5

  • Saturates(g)

    4.2

  • Carbohydrate(g)

    39.4

  • Sugars(g)

    7.2

  • Fibre(g)

    5.1

  • Protein(g)

    35.8

  • Salt(g)

    0.3

Ingredients

  • 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
  • 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 tablespoons freshly chopped flat-leaf parsley

Method

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.