advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

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.

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

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, April 2012

Ingredients

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

Directions

  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.

Reviews (2)

  • Zymurgy1 6 Apr, 2012

    Just watched the show, and the Fontina cheese is missing from the recipe. Also, steps 6 and 7 in the recipe are the same, is there a step missing?

  • Freddi78 6 Apr, 2012

    How much Fontina cheese? It is not listed in the ingredients, although it is in the title and the instructions tell us to add "both cheeses".