From the Spring into Summer article in the June 2016 issue.



Lamb T-Bone with Roasted Yukon Potatoes, Snap Peas, and Herbed Garlic Pesto




  • 4 lamb T-bone steaks

  • 1 pound snap peas

  • 2 ounces pea shoots (garnish)

  • 4 large Yukon potatoes

  • 2/3 ounce fresh thyme

  • 1 bunch parsley, picked and stemmed

  • 2/3 ounce fresh oregano

  • 2 large cloves garlic

  • 3⁄4–1 cup olive oil

  • Salt and pepper to taste




  1. Heat oven to 450° F. Dice the potatoes in 1⁄2-inch cubes and toss them in olive oil and salt. Place in a large cast-iron pan and roast for 25–30 minutes, turning every 5 minutes. Remove from oven and lower heat to 350° F. While potatoes roast, make the savory herbed garlic pesto.

  2. Place garlic, herbs,and half the oil in blender. While blending, add remaining oil a little bit at a time to reach a sauce-like consistency.

  3. Pan-sear lamb on high heat for 3 minutes on each side and place in oven at 350° F for 8–10 minutes (medium rare), along with the potatoes, to reheat. Meanwhile, steam snap peas until just tender, pour out water, and return peas to the pot with a little butter, salt, and pepper.

  4. To assemble, place roasted potatoes on plate, mound the lamb atop, arrange snap peas over the meat, drizzle with herb sauce, and garnish with pea shoots.