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.
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.