Lamb T Bones With Watercress Salad And Potato Fontina Fonduta Recipes

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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

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.

PERFECT ROASTED LEG OF LAMB



Perfect Roasted Leg of Lamb image

This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1 4 to 5 pound leg of lamb, (bone-in, fat trimmed)
Salt and pepper
Extra virgin olive oil
5 garlic cloves, (peeled and sliced; more for later)
2 cups water
8 gold potatoes, (peeled and cut into wedges)
1 yellow onion, (peeled and cut into wedges)
1 teaspoon paprika, (more for later)
1 teaspoon all-natural garlic powder
Fresh parsley for garnish, (optional)
15 garlic cloves, (peeled)
2 tablespoons dried oregano
2 tablespoons dried mint flakes
1 tablespoons paprika
1/2 tablespoons nutmeg
1/2 cup Extra virgin olive oil
2 lemons, (juice of)

Steps:

  • Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
  • Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
  • Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
  • Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
  • Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.

Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving

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