Lamb Chops Vert Pre


Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Kitchen: A Cookbook

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.


  • 500 g new potatoes, washed
  • 12 lamb chops
  • sea salt
  • freshly ground black pepper
  • 100 g butter, softened
  • a bunch of curly parsley, finely chopped
  • juice of ½ lemon
  • 200 g watercress, trimmed


    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 the potatoes and watercress on plates, top with the lamb chops and scoops of the butter, and serve.