Lamb Chops with Balsamic-wilted Watercress

For our wedding anniversary: Lamb chops topped with watercress wilted in a balsamic-and-garlic syrup, served with rosemary pan-fried potatoes.

Ingredients

• 6 lamb chops
• 1 tbsp vegetable oil
• freshly ground pepper
• 1 tbsp sugar
• 1 clove of garlic, finely chopped
• ¾ cup / 180 ml balsamic vinegar
• pinch of salt
• a large bunch of watercress
• 1 tbsp olive oil
• salt and freshly ground pepper to taste

Preparation

1. Set a heavy saucepan over medium-high heat. Add the sugar and cook until it melts and turns light brown.
2. Have vinegar ready. Add garlic to pan. Cook for a few seconds, then immediately add vinegar.
3. Add a pinch of salt. Reduce heat. Cook over low heat until the liquid turns syrupy. Set heat to very low.
4. Season lamb chops with freshly ground pepper.
5. Set a frying pan over medium-high heat. Add vegetable oil. Cook lamb chops on both sides until done, no more than 2-3 minutes per side for medium-rare. Remove lamb chops from pan, season with salt and keep warm.
6. When you turn the lamb chops, add watercress to the balsamic syrup. Add 1 tbsp of olive oil, stir well and cook for a few minutes.
7. Serve lamb chops on heated plates, top with the wilted watercress and some of the sauce.

Notes

• Goes well with rosemary potatoes or pan-fried potatoes.

Yields 3 servings

Preparation time about 1 hour