Minted Lamb Chops with Watercress & Potato Salad

These minty lamb chops make a delicious midweek treat and are on the table in under 30 minutes

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

  • 1 tbsp rapeseed or sunflower oil
  • 2 tsps prepared mint sauce
  • 1–2 tbsps balsamic vinegar
  • For the salad:

  • 900g small new potatoes, quartered, cooked and cooled
  • 3–4 tbsps 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 tbsps freshly chopped flat-leaf parsley
  • To prepare the mint relish: in a small bowl, mix all the ingredients together, cover and set aside.
  • Place the chops on a chopping board. Season and sprinkle the lemon zest all over. Brush with the oil.
  • Cook on a prepared BBQ or under a preheated moderate grill for 6–8 minutes.
  • Sprinkle half the peppers onto a large plate, add the chops, sprinkle over the feta, the remaining peppers and some of the mint relish.
  • Serve immediately with a crisp green salad and any remaining relish.
Try 3 Issues for only £6!