Grilled Lamb with Watercress

Instructions

1. 1

   Remove lamb chops from refrigeration 15 minutes before cooking. Pat dry with paper towels and season both sides generously with sea salt and cracked black pepper.

   Tip: Bringing meat to room temperature ensures even cooking throughout.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, Dijon mustard, and honey. Set the vinaigrette aside.

   Tip: Make the vinaigrette while the lamb comes to room temperature for convenience.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking.

   Tip: Clean grates help create beautiful char marks on the lamb.

4. 4

   Place lamb chops on the hot grill and lay the rosemary and thyme sprigs directly on the meat. Grill for 5-6 minutes without moving them, allowing a crust to form.

   Tip: Resist the urge to flip early; patience creates a flavorful crust.

5. 5

   Flip the chops carefully and grill for another 4-5 minutes for medium-rare doneness (internal temperature of 130-135°F). The herbs will char slightly, infusing the lamb with flavor.

   Tip: Use a meat thermometer for accurate doneness; lamb continues cooking slightly after removal from heat.

6. 6

   Transfer cooked lamb chops to a warm plate and let rest for 3-4 minutes before serving.

   Tip: Resting allows juices to redistribute, keeping the meat tender and moist.

7. 7

   While lamb rests, place watercress in a large salad bowl. Add sliced shallots and radishes. Drizzle with the prepared vinaigrette and toss gently to coat all leaves evenly.

   Tip: Add dressing just before serving to keep watercress crisp and vibrant.

8. 8

   Divide the watercress salad among four plates and arrange two lamb chops on top of each portion. Drizzle any remaining vinaigrette around the plate and serve immediately.

   Tip: Serve while the lamb is still warm for the best contrast with the cool, peppery greens.