Lamb T Bones With Watercress Salad And Potato Fontina Fonduta Recipe

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 

Preparation

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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