Instructions: I love roast lamb, but I must confess that the leftovers present more of challenge than a piece of roast beef does. A tasty alternative to shepherds pie, this salad is a delicious use of leftover lamb. If the lamb has been charcoal grilled, cut away any blackened areas before cubing it.

Cover the potatoes with cold water, bring to the boil, and boil gently until done, about 20 minutes, depending on the size of the potatoes. Do not overcook!

Test for doneness with the tip of a knife. Drain the potatoes in a colander.

When cool enough to handle, peel if desired, then cut into 1/2 inch thick cubes (The cubes of potato and lamb should be the same size.) Place in a large bowl, and sprinkle with the vinegar. Add the lamb.

To make the dressing, in a small bowl, stir together the shallot, tarragon, parsley, vinegar, mustard, salt and pepper. Whisk in the olive oil until an emulsion forms.

Pour the dressing over the potato-lamb mixture and mix thoroughly but gently.

Serve immediately, or cover and refrigerate until serving. Bring to room temperature before serving.

Note: If you do not care for the slightly sharp taste of tarragon, you may substitute fresh mint for it. Do not use dried mint, however, as it has a dull flavor. If you are using fresh mint, use cider vinegar instead of the tarragon vinegar in the same amount.

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