Grilled Lamb Chops With Watercress Chermoula

INGREDIENTS
Lamb Chops
  • 1 rack New Zealand lamb chops, trimmed
  • Salt
  • Pepper
Roasted Carrots and onions
  • 1 bunch baby carrots
  • 8 cipollini onions, peeled
  • Olive oil
  • Salt
Watercress Chermoula
  • 1 bunch cilantro
  • 1 cup chopped watercress
  • ¼ cup picked mint leaves
  • 3 cloves garlic
  • 1 lemon zest plus 1 tbsp juice
DIRECTIONS

Watercress Chermoula

  1. Mix all of the ingredients in a blender and pulse until the sauce is chunky and loose. Reserve.

Carrots and Onions

  1. Preheat a cast iron skillet. Peel the onions and wash the carrots. Toss both with olive oil and salt. Pan roast both until they have begun to get caramelized and are tender. Set aside.

Lamb Chops

  1. Remove the lamb chops from their packaging and trim them of excess fat near the bone. Making sure to leave some of the fat intact. Also check the bottom and remove the yellow tendon that runs along the bottom if it is present. Season liberally with salt and pepper. Allow them to temper at room temperature while you preheat the grill. When the grill is hot, cook the lamb chops until the desired internal temperature and rest.
  2. Slice the lamb chops and serve with roasted carrots, onions, and a generous amount of the watercress chermoula.
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