Grilled Lamb with Watercress
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my go to dishes when I want something that feels fancy but comes together in just half an hour. Tender grilled lamb chops paired with peppery watercress make for an elegant meal that's actually quite simple to pull off. What I love most is that watercress is packed with vitamins and antioxidants, so you're getting real nutrition alongside those beautiful charred lamb flavors. The whole thing from prep to table takes barely 30 minutes, which means you can impress guests without spending your evening in the kitchen. Fresh herbs and a bright lemon dressing tie everything together into something truly special.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- 1420 mlfresh watercress(loosely packed, stems trimmed)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 3garlic cloves(minced)
- 1 teaspoondijon mustard
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 2shallots(thinly sliced)
- 4radishes(thinly sliced)
- ½ teaspoonhoney
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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