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Lamb Chops Vert Pré

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: Cotelettes d'Agneau Vert Pre. A perfect dish for springtime.

ingredients

serves 6
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 1/2 lemon
200 g watercress, trimmed

method

1. Simmer the new potatoes for 20 minutes or until cooked.

2. 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.

3. 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.

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