Spicy Watercress Chermoula for Lamb and Potatoes
- 4 lamb chops
- Olive oil
- Salt and 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
- Zest and juice of a lemon
- ½ tsp paprika
- ½ tsp chilli flakes
- ¼ cup olive oil
Preheat the oven to 180C. 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 30 minutes. They should be soft in the middle with golden brown skins.
While the potatoes cook, generously season each side of the lamb chops with salt and pepper. Heat a little oil in a large frying pan and cook the steaks for about three minutes on each side. Or do them on the barbecue over high heat. Blister the tomatoes, vine left intact, in the same pan.
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!