Lamb T-Bone With Rutabaga Dauphinoise And Mint Pesto Recipe

This hearty dish, created by Chef Michael DeMaria of Heirloom Restaurant in Scottsdale, Ariz., uses a cut of lamb that is similar to a traditional T-bone steak. Mint pesto adds a brightness of flavor and vibrant color, while the dauphinoise (a twist on a gratin) includes starchy rutabagas as a base. Click here for the From Idea to Plate: Developing a Recipe story.