Minty Lamb Steaks with Potato and Watercress Salad

Minted Lamb Chops

Name: Minted Lamb Chops
Prep time: 10 min
Cook time: 16 min
Yield: 4
Cuisine: British
Ingredients: 4 lamb loin chops or leg steaks; 1 tablespoon rapeseed or sunflower oil; 2 teaspoons prepared mint sauce; 1–2 tablespoons balsamic vinegar; 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

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
433kcal
Fat
13.5g
Saturates
4.2g
Carbs
39.4g
Sugars
7.2g
Fibre
5.1g
Protein
35.8g
Salt
0.3g

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
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

Method

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.
For the salad: in a large bowl, mix all the ingredients together, season and set aside.
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.
Serve the steaks with the salad.