Blog Menu

Lamb T-bones with mint pistou

Grilled Aussie lamb t-bones with mint pistou.

Prep Time

    •    Prep time: 1 hour
    •    Cook time: 12 minutes
    •    Yield: Serves 4


    •    Portion size: 2 chops
    •    Alternate cuts: Lamb rack

Marinated t-bones:

    •    8 Australian lamb t-bone (shortloin) chop
    •    ¼ cup olive oil
    •    1 lemon, zested and juiced
    •    ¼ cup fresh parsley leaves, chopped
    •    2 cloves garlic, chopped
    •    1 sprig fresh rosemary, stemmed and chopped
    •    Salt and pepper to taste

Mint pistou:

    •    1 cup fresh mint leaves, chopped
    •    ½ cup fresh parsley leaves, chopped
    •    1 clove garlic, chopped
    •    ½ teaspoon crushed red pepper flakes
    •    ½ cup olive oil


For the marinade:
Place the olive oil, lemon juice, lemon zest, parsley, garlic and rosemary in a food processor or blender and process until smooth. Add a generous amount of salt and pepper as this is your seasoning for the lamb. Cover the lamb T-bones with the marinade and refrigerate for 1 hour and up to 8 hours maximum.

For the pistou:
Place the mint, parsley, garlic and red pepper flakes in a food processor or blender. Turn it on and slowly drizzle in the oil until you have a smooth, pourable paste. Transfer to a bowl and season with salt and pepper. Cover and refrigerate until ready to use.

To cook:
Preheat a grill over HIGH heat and cook the chops for 5 to 6 minutes, per side for medium doneness, or until they reach the desired doneness. Remove and rest in a warm place for 5 minutes.

To serve:
Top with mint pistou and serve immediately.

This great family recipe is thanks to True Aussie Beef and Lamb at


Leave a comment

Please note, comments must be approved before they are published