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
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
- 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.
- Make the salad: Place carrot and onion in a medium bowl; add enough vinegar to cover; cover and transfer to refrigerator. Let marinate overnight.
- 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.
- Preheat oven to 350 degrees.
- 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.
- Drain carrot and onion and transfer to a medium bowl. Add watercress and drizzle with olive oil. Season with salt and toss to combine.
- 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.
- To serve, divide potatoes evenly among 6 to 8 plates; top each plate salad and 2 lamb chops; serve.
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