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Lamb T-Bones with Watercress Salad and Potato-Fontina Fonduta
MARTHA STEWART23Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup olive oil
- 1/4 cup lemon juice (freshly squeezed)
- 2 Tbsp. curry powder
- 2 Tbsp. honey
- 1 Tbsp. sambal chile paste
- 1 Tbsp. chopped garlic
- 1 Tbsp. Dijon mustard
- 1 sprig fresh rosemary
- 16 lamb loin (2-inch-thick, T-bone chops)
- freshly ground black pepper
- coarse salt
- 1 carrot (medium, very thinly sliced crosswise)
- 1 red onion (medium, thinly sliced)
- rice wine vinegar
- 2 bunches watercress
- 1 Tbsp. extra-virgin olive oil
- coarse salt
- 8 yukon gold potatoes (medium, quartered)
- 4 cups heavy cream
- 2 cups white wine (such as Chablis or Sauvignon Blanc)
- store bought low sodium chicken stock (or Heated homemade, if necessary)
- 1 cup fontina cheese (grated, or Gruyere cheese)
- 1/2 cup grated Parmesan cheese
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