Lamb T Bones With Watercress Salad And Potato Fontina Fonduta Recipes

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.

Steps:

• Preheat oven to 450 degrees. With a fork, prick potatoes in several places. Place potatoes on a plate and microwave until tender when pierced with a knife, 7 to 10 minutes. Transfer to a rimmed baking sheet and bake until skin is crisp, about 10 minutes.
• Halve potatoes. Dividing evenly, top halves with yogurt, feta, and chopped olives. Season with salt and pepper. Sprinkle with chopped chives.

Steps:

• Place celery in a large bowl with enough ice water to cover. Transfer bowl to refrigerator; let soak overnight.
• Drain celery and place in a colander set over a large bowl in the refrigerator; let drain at least 2 hours.
• Combine, gorgonzola, honey, olive oil, and lemon juice in a large nonreactive bowl. Season with salt and pepper; add celery and toss. Divide salad evenly among four plates.

Steps:

• Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
• Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
• Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.

Steps:

• Finely chop 8 garlic cloves. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight.
• Preheat oven to 350 degrees. In a mortar and pestle, crush 6 garlic cloves and remaining oregano and rosemary. Remove lamb from marinade, and pierce it with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat.
• Place potatoes around lamb in roasting pan. Crush remaining 4 garlic cloves, and toss with potatoes. Drizzle remaining 1/4 cup olive oil and remaining cup lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving.