Grilled Lamb T-bones with Herb Jelly

Total Time:
13 min
10 min
3 min

4 servings

  • 2 teaspoons chopped lemon zest
  • 2 teaspoons chopped garlic
  • 2 tablespoons whole black peppercorns
  • Salt
  • 8 (6-ounce) lamb T-bones
  • Farmstand Herb Jelly, recipe follows
  • Farmstand Herb Jelly:
  • 4 sprigs mint, like pineapple, apple, or chocolate mint, plus 10 leaves
  • 1 sprig rosemary
  • 1 1/2 cups white wine verjus
  • 2 tablespoons sugar
  • Pinch salt
  • 2 teaspoons unflavored gelatin
  • Preheat a grill.

  • In a spice grinder, process the lemon zest, garlic, and peppercorns to make a dry rub. Transfer to a bowl. Lightly salt and rub the lemon spice onto both sides of the T-bones. Grill the T-bones to desired temperature, about 1 1/2 minutes per side for medium-rare. Remove from the grill and serve immediately with the Herb Jelly.

Farmstand Herb Jelly:
  • In a medium saucepan with a tight-fitting lid, combine the mint sprigs, rosemary, verjus, sugar, and salt. Bring just to a boil. Set aside, covered, to steep until the herbs flavor the liquid, about 30 minutes. Strain the liquid and discard the herbs. Pour 1/4 cup of the infused liquid into a bowl, sprinkle the gelatin over the surface and set aside to let it "bloom" for about 5 minutes. Reheat the remaining liquid and whisk it into the gelatin mixture until evenly dissolved.

  • Pour the verjus mixture into a small gratin dish and refrigerate until thickened and almost set about, 20 minutes. Chiffonade the mint leaves, and stir into the aspic. Refrigerate until set, about 30 minutes more. Yield: about 1 1/2 cups

  • Preparation Time: 5 minutes Cooking Time: 5 minutes Non-active Preparation Time: 1 hour

  • Copyright 2002 Television Food Network, G.P. All rights reserved

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