chef Andy Husbands Grilled Aussie Lamb T-Bones with Mint Pistou
- Prep time 1Hr
- Cook time 12Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Get your taste buds tingling with our delicious grilled Aussie lamb t-bones, served with a zesty mint pistou that's sure to make your meal a hit!
Ingredients
Portion size: 2 chops
Alternate cuts: Lamb rack
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
Method
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.
