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chef Andy Husbands Grilled Aussie lamb t-bones with mint pistou

  • เวลาเตรียม 1ช.ม.
  • เวลาทำอาหาร 12นาที
  • เทคนิคการปรุงอาหาร ปิ้ง
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  • ตัด เนื้อไร้กระดูกม้วน
  • เสิร์ฟ 4

Grilled Aussie lamb t-bones with mint pistou

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 Portion size: 2 chops
Alternate cuts: Lamb rack

Ingredients:
Marinated t-bones:
8 Australian lamb t-bone (shortloin) chops
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

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Preparation:
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.