Lamb Chops with Potato and Herb Salad
Rinse and halve the potatoes and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain, rinse under cold water and drain well.
In a bowl, whisk together the onion, vinegar, oil and mustard, season with salt and pepper. Add the potatoes, toss to combine and let stand 30 minutes.
Rinse the watercress and sorrel and pluck the leaves.
Season the lamb with salt and pepper. Heat the oil in a skillet, add the lamb and saute 2-3 minutes per side.
Add the herbs to the potato salad, season with salt and pepper, toss to combine and serve with the chops. If desired, serve garnished with flowers.