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.

Alex Seidel
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

marinate:
4 hrs
total:
1 hr 30 mins
Yield:
Makes 8 chops (serving size: 1 lamb chop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

293 calories; calories from fat 73%; protein 17g; fat 24g; saturated fat 8.7g; carbohydrates 0.8g; fiber 0.1g; sodium 58mg; cholesterol 73mg.
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