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Lamb T-Bones with Watercress Salad and Potato-Fontina Fonduta

Try a fresh take on the traditional Easter lamb dinner with a Mediterranean-flavored cut of meat in this festive menu from The Little Owl's Joey Campanaro.

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012


For the Lamb

  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons curry powder
  • 2 tablespoons honey
  • 1 tablespoon sambal chile paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon Dijon mustard
  • 1 sprig fresh rosemary
  • 12 to 16 (2-inch-thick) lamb loin (T-bone) chops
  • Coarse salt and freshly ground black pepper

For the Salad

  • 1 medium carrot, very thinly sliced crosswise
  • 1 medium red onion, thinly sliced
  • Rice-wine vinegar
  • 2 bunches watercress
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt

For the Potato Fonduta

  • 6 to 8 medium Yukon Gold potatoes, quartered
  • 4 cups heavy cream
  • 2 cups white wine, such as Chablis or Sauvignon Blanc
  • Heated homemade or store-bought low-sodium chicken stock, if necessary
  • 1 cup grated Fontina or Gruyere cheese
  • 1/2 cup grated Parmesan cheese


  1. Make the lamb: In a medium bowl, whisk together olive oil, lemon juice, curry powder, honey, chile paste, garlic, mustard, and rosemary. Place lamb in a baking dish; pour olive oil mixture over lamb. Turn to coat. Cover and transfer to refrigerator; let marinate overnight.

  2. Make the salad: Place carrot and onion in a medium bowl; add enough vinegar to cover; cover and transfer to refrigerator. Let marinate overnight.

  3. Make the potatoes: Place potatoes in a medium saucepan. Add heavy cream and wine. Bring to a boil over medium-high heat and cook until potatoes are easily pierced with the tip of a sharp knife, about 20 minutes. Drain, reserving liquid, and set aside.

  4. Preheat oven to 350 degrees.

  5. Preheat a grill pan over medium-high heat. Remove lamb from marinade, wiping off excess; season with salt and pepper. Place lamb chops on grill, fat side down and cook, turning on all sides, about 2 minutes per side. Transfer lamb to a baking sheet and transfer to oven; bake until medium-rare, about 6 minutes.

  6. Drain carrot and onion and transfer to a medium bowl. Add watercress and drizzle with olive oil. Season with salt and toss to combine.

  7. Pass potatoes through a food mill into a medium saucepan and some of the reserved cooking liquid and place over medium-high heat. Add both cheese and cook, stirring, until cheese is melted and potatoes are warmed through. If potato mixture seems too thick, thin out with a little chicken stock.

  8. To serve, divide potatoes evenly among 6 to 8 plates; top each plate salad and 2 lamb chops; serve.

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