Rack of Lamb with Pea, Potato and Tarragon Salad

This dish bursts with the spring flavors of fresh vegetables and tender lamb, embellished very simply with fresh Tarragon that gives this dish its goodness.

Tarragon is so often overlooked in the world of herbs, but its taste is so distinct and interesting. It has subtle nuances that are impossible to describe, giving food a nice fresh originality.

Ingredients

• Racks of Lamb (8 chops each)  ·  2 
• Olive Oil for brushing  ·   
• Sea salt  ·  ½ tablespoon 
• Black Pepper, cracked  ·  1 teaspoon 
• Potatoes, baby or fingerling  ·  2 pounds 
• Frozen peas, blanched  ·  1 cup 
• Olive Oil  ·  ½ cup 
• Lemon juice  ·  1 tablespoon 
• Lemon zest, finely grated  ·  1 teaspoon 
• Mild green chili, seeded and roughly chopped  ·  1 
• Tarragon leaves  ·  1 tablespoon 
• Watercress leaves  ·  3 ounces 

Instructions

French (clean and trim) the racks of lamb and cut into 16 chops.

Any small new potato can substitute for the fingerlings and fresh peas are always better than frozen.

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, chili 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.