Especially in our eat-less-meat era, a lamb T-bone steak, also called a loin chop, makes a right-size serving for one person. Chef Alex Seidel of Denver restaurants Fruition and Mercantile Dining & Provision likes to add pecorino to the plate--both for looks and for added savoriness.
1 1/2 tablespoons minced shallot
1 1/2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced garlic
1 tablespoon minced rosemary
1 tablespoon minced chives
1/2 cup canola oil
8 lamb T-bone steaks (loin chops), each 1 1/2 to 2 in. thick; about 3 lbs. total
Pecorino cheese, in hunks
Chive, lavender, or thyme blossoms (optional)
How to Make It
Whisk shallot, garlic, and herbs with oil in a baking dish just big enough to fit lamb in a single layer. Pat steaks dry, then turn in marinade to coat. Cover and chill at least 4 hours and up to 1 day, turning once or twice.
Take steaks out of refrigerator 1 hour before grilling.
Heat a grill to medium-high (450° to 500°). Pat off excess marinade with paper towels, then season generously with salt and pepper. Grill steaks, turning once, 10 to 12 minutes total for medium-rare (145° on an instant-read thermometer). Transfer each steak to a platter as done and add hunks of cheese. Let rest 5 minutes before serving. Top with chive, lavender, or thyme blossoms, if using.