Grilled lamb with worcestershire and watercress recipe


The savoriness of Worcestershire and the bitterness of the watercress pair well with the slight gaminess of the lamb. To feed a larger crowd, you could serve this same condiment with a grilled butterflied leg of lamb.

  • Yield: 4 Servings


  • 4 cups loosely packed watercress, washed and dried
  • ½ cup loosely packed fresh tarragon leaves
  • 2 garlic cloves, finely chopped
  • ¼ cup red wine vinegar
  • 2 tablespoons capers, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 4 white anchovies packed in vinegar
  • ½ cup extra-virgin olive oil
  • 2 hard-boiled eggs, finely chopped
  • Kosher salt and freshly ground black pepper
  • 8 lamb rib chops (2½ pounds total and 1½ inches thick), Frenched
How to Make It
  1. In a food processor, combine the watercress, tarragon, garlic, vinegar, capers, mustard, Worcestershire, and anchovies. Pulse to combine. With the machine running, pour in the oil to make a chunky sauce. It should be rough and salsalike, not too smooth. Transfer the sauce to a nonreactive bowl. Fold in the eggs. Season with salt and pepper.
  2. Heat a grill pan over medium-high heat. Season the lamb chops liberally with salt and pepper and grill on both sides until medium rare, about 4 minutes per side. Arrange on a platter family style, spoon the watercress condiment on top, and serve.

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