Grilled Aussie lamb t-bones with mint pistou.
• Prep time: 1 hour
• Cook time: 12 minutes
• Yield: Serves 4
• Portion size: 2 chops
• Alternate cuts: Lamb rack
• 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
• 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.
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.
Top with mint pistou and serve immediately.
This great family recipe is thanks to True Aussie Beef and Lamb at https://www.trueaussiebeefandlamb.com/recipes-usa/consumer-recipes/lamb/grilled-aussie-lamb-t-bones-with-mint-pistou/