spring lamb cutlets with potato, pea and tarragon salad
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spring lamb cutlets with potato, pea and tarragon salad
  • 4 double lamb cutlets, trimmed
  • olive oil, for brushing
  • sea salt and cracked black pepper

potato pea and tarragon salad

  • 1kg chat (baby) potatoes
  • 1 cup (120g) frozen peas, blanched
  • ½ cup (125ml) olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon rind
  • 1 long mild green chilli, roughly chopped
  • 1 tablespoon tarragon leaves
  • 80g watercress leaves