Cara's Cucina: - Strip House Grilled Lamb T-Bone with Warm Fingerling Potato Salad, Goat Cheese, and Rosemary VinaigretteServes 2

Grilled Lamb T-Bone2 (8oz) Lamb T-bone steaksKosher saltCoarse black p epperCanola oil to coat the T-bone

Coat the T-Bones with the Canola Oil and season both sides with salt and pepper. Grill to desired temperature. Medium rare is 5-6 minutes a side high heat. **Remember to let your T-bones rest a couple of minutes before serving.

Rosemary Vinaigrette1 tsp. Dijon mustard3 tbsp. Champagne vinegar 1 egg yolk½ tsp. chopped fresh rosemary¼ cup light olive oilSalt and pepper to taste

In a blender, combine everything except for the oil, salt, and pepper. Blend the ingredients on medium speed for thirty seconds. With the blender still on, slowly add all of the oil. Once all the oil has been incorporated, season to taste and refrigerate.

Fingerling Potato Salad1 cup sliced ½-inch thick cooked fingerling potatoes (about a 1/2 lb) 2 grilled r amps cut into chiffonade1 tbsp fine diced shallots3 oz crumbled goat cheeseRosemary Vinaigrette as needed

Bring a pot of salted water to a boil and cook fingerling potatoes until they are tender. When cool, slice into ½-inch thick pieces. Grill the ramps for 2 minutes over high heat. (Green onions may be substituted if ramps are not available.) When cool, cut into crosswise chiffonade (long thin, crosswise strips). In an ovenproof mixing bowl, add the potatoes and ramps; warm in a 250 degree oven for 10 minutes. Remove the bowl from the oven, add the crumbled goat cheese and add just enough vinaigrette toss to lightly coat the salad. Strip HouseWestminster Hotel550 West Mount Pleasant AvenueLivingston, NJ 07039(973) 548-0050