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Grilled Lamb T-Bone Steaks

Photo: Thomas J. Story

Total time 1 hr, 30 mins
Marinate time 4 hrs

Makes 8 chops (serving size: 1 lamb chop)

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
  • Kosher salt
  • Pepper
  • Pecorino cheese, in hunks
  • Chive, lavender, or thyme blossoms (optional)

Nutrition Information

  • calories 293
  • caloriesfromfat 73 %
  • protein 17 g
  • fat 24 g
  • satfat 8.7 g
  • carbohydrate 0.8 g
  • fiber 0.1 g
  • sodium 58 mg
  • cholesterol 73 mg

How to Make It

  1. 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.

    Strip Steaks with Red-Eye Barbecue Sauce
  2. Take steaks out of refrigerator 1 hour before grilling.

  3. 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.