Spicy Watercress Chermoula for Lamb & Potatoes

Serves 2

Prep time: 15 mins Cook time: 40 mins

Ingredients:

-        4 Lamb chops

-        Olive Oil

-        Salt & Pepper

-        500g Mini/New Potatoes, washed but skins left on

-        Vine tomatoes

For the chermoula:

-        50g watercress, chopped finely

-        1tbsp each coriander and parsley, chopped finely

-        2 cloves garlic, minced

-        Salt

-        Zest & juice of a lemon

-        ½ tsp paprika

-        ½ tsp chilli flakes

-        ¼ cup olive oil

 

Method:

1. Preheat the oven to 180°. Rub a little olive oil, salt and pepper into the potatoes, exactly as you would with a jacket potato. Pop them on a baking tray and cook in the oven for around 30mins. They should be soft in the middle with golden brown skins.

2. While the potatoes cook, generously season each side of the lamb chops with salt & pepper. Heat a little oil in a large frying pan and cook the steaks for about 3 mins on each side. Or do them on the BBQ over high heat. Blister the tomatoes, vine left in tact, in the same pan.

3. For the chermoula, use a blender to combine all the ingredients together. Be sure to taste it as you can adjust the salt to suit. Serve as a dipping or drizzling sauce for both the lamb and potatoes!

Photography by Lara Jane Thorpe