Tarragon Lamb Potato Salad
Elevate your salad game with this hearty Tarragon Lamb Potato Salad, a dish that seamlessly blends tender slices of roasted lamb, buttery baby potatoes, and the delicate anise-like flavor of fresh tarragon. This recipe features a zesty dressing made with olive oil, lemon juice, Dijon mustard, and garlic, offering a vibrant contrast to the richness of the lamb and potatoes. With a quick sear and oven roast for the lamb, and a simple boil for the potatoes, this dish comes together effortlessly in under an hour. Finished with crisp red onions and an optional peppery garnish of watercress, this warm, gourmet salad is a perfect centerpiece for dinner parties or a satisfying weeknight meal. Whether served fresh or at room temperature, this tarragon-infused lamb salad is a crowd-pleasing combination of flavor and elegance.
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Recipe Information
Ingredients
- 500 grams lamb leg (boneless)
- 600 grams baby potatoes
- 2 tablespoons fresh tarragon leaves (chopped)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves (minced)
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 red onion (thinly sliced)
- 1 cup watercress (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Season the lamb leg with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
In a large oven-safe skillet, sear the lamb over medium-high heat for 3-4 minutes on each side until browned.
Transfer the skillet to the oven and roast the lamb for 20-25 minutes, or until it reaches an internal temperature of 60°C (140°F) for medium-rare. Remove from the oven and let it rest for at least 10 minutes.
While the lamb is roasting, bring a large pot of salted water to boil. Add the baby potatoes and boil for 12-15 minutes, or until tender but not falling apart. Drain and let them cool slightly.
In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, Dijon mustard, and 1 tablespoon tarragon. Add a pinch of salt and pepper to taste, then set the dressing aside.
Slice the cooled potatoes in half and place them in a large mixing bowl. Add the sliced red onion and pour half of the dressing over the potatoes. Toss gently to coat.
Thinly slice the rested lamb into bite-sized pieces and add to the mixing bowl with the potatoes.
Sprinkle the remaining tarragon over the salad and drizzle with the remaining dressing. Gently toss everything together to combine.
Transfer the salad to a serving platter. Garnish with watercress, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 112.7 g | 41% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 5.7 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4487 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
