Name: Lamb Chops Vert Pre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Cuisine: French
Ingredients: 500 g new potatoes, washed; sea salt; 12 lamb chops; 100 g butter, softened; freshly ground black pepper; juice of ½ lemon; a bunch of curly parsley, finely chopped; 200 g watercress, trimmed

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

The crisp, fresh watercress is an excellent accompaniment to tender lamb and new potatoes (Jersey Royals are terrific with this). Traditionally, the lambs are fed on the grass of reclaimed land by the sea, and have a delicate, slightly salty taste, hence the name: Côtelettes d’Agneau Vert Pré. A perfect dish for springtime.

Ingredients

500 g new potatoes, washed
12 lamb chops
sea salt
freshly ground black pepper

Method

Simmer the new potatoes for 20 minutes or until cooked.

Set the grill to hot. Arrange the chops in the grill pan, sprinkle with seasoning and cook under the hot grill: 6 minutes each side for rare, 8 minutes for medium and 10 minutes for well done.

Cut the butter into knobs, place in a bowl with the finely chopped parsley, lemon juice and seasoning, and mix well.

Arrange