Spring Lamb Cutlets With Potato, Pea And Tarragon Salad

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donna hay


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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

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