Spring Lamb Cutlets With Potato, Pea And Tarragon Salad

Name: Spring Lamb Cutlets With Potato, Pea And Tarragon Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 double lamb cutlets, trimmed; 1 Tbsp lemon juice; 1 teaspoon finely grated lemon rind; 1 long mild green chilli, roughly chopped; 4 servings olive oil, for brushing; 120 grams cup frozen peas, blanched; 1 kg chat (baby) potatoes; 4 servings sea salt and cracked black pepper; 1 Tbsp tarragon leaves; 80 grams watercress leaves

Need a gluten free, dairy free, and fodmap friendly main course? Spring Lamb Cutlets With Potato, Pean And Tarragon Salad could be a super recipe to try. One portion of this dish contains roughly 30g of protein, 57g of fat, and a total of 781 calories. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. It is perfect for Spring. From preparation to the plate, this recipe takes about 45 minutes. If you have double lamb cutlets, sea salt and cracked pepper, lemon rind, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert.