Grilled Lamb T-Bone Steaks

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)

Step 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.

Step 2

Take steaks out of refrigerator 1 hour before grilling.

Step 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 293Calories from Fat 73

% Daily Value *
Total Fat 24g37%

Saturated Fat 8.7g44%
Cholesterol 73mg25%
Sodium 58mg3%
Total Carbohydrate 0.8g1%

Dietary Fiber 0.1g1%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Lamb T-Bone Steaks