Spring Lamb Cutlets With Potato Pea And Tarragon Salad
Ingredients
- 4 double lamb cutlets, trimmed
- olive oil, for brushing
- sea salt and cracked black pepper
- 1 kg 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
- 80 g watercress leaves
Instructions
Spring Lamb Cutlets With Potato, Pea And Tarragon Salad serves 10 original recipe by Donna Hay.
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