potato pea and tarragon salad
To make the potato, pea and tarragon salad, place the potatoes in a large saucepan of salted cold water over high heat. Bring to the boil, then reduce the heat to low and simmer for 15–20 minutes or until the potatoes are soft when tested with a skewer. Drain, cool slightly, slice and set aside.
Process the peas, oil, lemon juice and rind, chilli and tarragon in a small food processor until roughly chopped. Place the pea mixture, potato and watercress in a small bowl and gently toss to coat.
Heat a large non-stick frying pan over medium heat. Brush the lamb with the oil and season with the salt and pepper. Cook for 3−4 minutes each side or until cooked to your liking. Allow to rest. To serve, divide the potato salad between plates and top with the lamb. Serves 4.