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
- 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.
- 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.