Grilled Lamb T-Bones with a Red Wine Reduction Sauce
- 2 teaspoons olive oil, plus more for brushing grill
- 2 teaspoons minced shallots
- 1/4 teaspoon minced garlic
- 3/4 cup dry red wine
- 2 teaspoons chopped fresh rosemary, plus 4 sprigs for garnishing plates
- 1 1/2 cups lamb or veal stock
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly cracked black pepper
- 8 lamb t-bone steaks
- 8 tablespoons Irish Cashel blue cheese (about 4 ounces)
- 1 recipe Guinness-Battered Onion Rings, recipe follows
- 1 recipe Country-Style Potatoes, recipe follows
Place a 1-quart saucepan over medium-high heat and add the olive oil to the pan. Once the oil is hot, add the shallots to the pan and saute for 1 minute. Add the garlic to the pan and saute for 30 seconds. Deglaze the pan with the red wine and add the chopped rosemary. Cook the red wine until it is nearly evaporated, about 4 to 5 minutes. Add the lamb stock to the pan and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bring the sauce to a boil, and reduce to a gentle boil. Reduce the stock until its volume is 1 cup, about 10 minutes. Set the sauce aside and keep warm while you prepare the lamb.
Preheat a grill to medium heat, and brush with oil to prevent the lamb from sticking. Season the lamb t-bones on both sides with the remaining teaspoon of salt and 1/2 teaspoon of black pepper. Place the lamb on the grill and cook for 2 minutes, then rotate 45 degrees. Cook an additional 2 minutes before turning over and cooking for a final 2 minutes.
To serve the lamb, place 2 t-bones over a serving of the Country-Style Potatoes in the center of an entree plate. Scatter blue cheese over lamb and potatoes, then drizzle the sauce over the top. Garnish with the Guiness-Battered Onion Rings and rosemary sprig.Guinness-Battered Onion Rings:
4 cups vegetable oil, for frying
2 cups flour
1/4 teaspoon cayenne pepper
1 teaspoon baking powder
2 teaspoons cornstarch
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon ground white pepper
1 (12-ounce) bottle Guinness, at room temperature
1 large yellow onion, peeled and cut into 1/2-inch thick rings
In a deep stockpot or deep-fryer, preheat oil to 360 degrees F.
Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.
In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper. Whisk in Guinness until smooth.
Place the onion rings in the bag containing the flour mixture and toss to coat well. Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter. Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil. Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch. Remove the onion rings, place on a paper towel-lined plate, and season with salt. Repeat with remaining onion rings. Serve hot.
Yield: 4 servingsCountry-Style Potatoes:
1 1/2 pounds small Yukon gold potatoes, cut into 1/2-inch thick wedges
3 slices bacon, diced
2 tablespoons unsalted butter
1/2 cup sliced shallots
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat a large skillet over medium-low heat and add the bacon and cook until brown and crispy, about 5 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper-lined plate to drain. Reserve.
Increase the heat to medium-high and add the butter. When melted, add the potato wedges and cook without stirring for 1 1/2 to 2 minutes. Toss the potatoes and cook again for 1 1/2 to 2 minutes. Repeat this process until the potatoes are lightly browned around the edges, about 10 minutes. Add the shallots and continue cooking and tossing occasionally, about 2 minutes longer. Add the garlic and cook for 2 minutes, stirring frequently. Season with the salt and pepper and return the bacon to the skillet. Toss thoroughly and serve.
Yield: 4 servings
Recipe courtesy Emeril Lagasse, 2004
Recipe courtesy of Guy Fieri