LAMB T-BONES WITH WATERCRESS SALAD AND POTATO-FONTINA FONDUTA

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

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 22

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Ingredients

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
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
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

Steps:

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.