Minty lamb chops with watercress risotto
Serves: 2
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Minty lamb chops with watercress risotto
A great Sunday lunch, or special supper for two. The rich sweetness of the lamb is complemented by the peppery, fresh watercress risotto
Serves: 2
Prep time: 35 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
991Kcal
Fat
46gr
Saturates
18gr
Carbs
88gr
Sugars
6gr
Fibre
4gr
Protein
40gr
Salt
3.4gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 4 Taste the Difference Welsh Hill lamb cutlets
- handful of fresh mint, plus extra to garnish
- 1 garlic clove
- zest and juice of ½ lemon
- 1½ tbsp olive oil
- 30g feta, to serve
For the risotto
- 80g watercress
- 800ml hot chicken stock, made with 1 stock pot or cube - use gluten-free stock if required
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely sliced
- 200g risotto rice
- 150ml white wine
- zest of ½ lemon
- 30g Parmesan, finely grated
Step by step
- Remove the lamb from the fridge at least 15 minutes before you start cooking. Put the mint, garlic, lemon juice and 1 tablespoon of the oil in a mini food processor and blitz to a purée. Put the lamb in a shallow bowl and season with salt and pepper, then add the marinade and toss to coat. Set aside while you make the risotto.
- For the risotto, put the watercress in a food processor with around 75-100ml of the stock and blitz to a purée. Set aside. Heat the olive oil in a pan and fry the onion and garlic for 4-5 minutes until soft, but not coloured. Add the risotto rice and stir to make sure all the grains are coated in oil. Add the wine and simmer until the wine has been absorbed. Ladle in some of the stock and simmer until it has been absorbed, stirring continuously. Repeat until the rice is almost cooked (20-25 minutes). Add the watercress purée, the lemon zest and Parmesan and continue to simmer until the rice is cooked through, while still retaining a bit of bite. Season to taste. Keep warm while you cook the lamb.
- Heat the remaining 1⁄2 tablespoon of oil in a shallow frying pan and fry the lamb for 3-4 minutes on each side, until cooked through to your liking.
- Divide the risotto between shallow bowls and top with the lamb. Scatter over the reserved mint and lemon zest and crumble over the feta.
