Bon Appétit's epic new grilling tome, aptly named The Grilling Book, is a volume of unbelievable barbecue recipes you simply have to see for yourself. And until you do, we're publishing a few of the standouts, grilled lamb T-bones being close to the top.
This pungent and minty all-purpose sauce complements the flavor of the char on thick-cut lamb T-bones (and on just about any grilled red meat).
- 8 (1 to 1 1/4-inch-thick) lamb loin chops
- 3/4 cup plus 2 tablespoons extra virgin olive oil, more as needed
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh mint leaves, chopped
- 1/4 cup chopped flat-leaf parsley
- 3 tablespoons chopped tarragon leaves
- 1 tablespoon brine-packed capers, drained, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 anchovy fillets, minced
- 1 garlic clove, minced
- vegetable oil, for brushing
- Place lamb chops in a baking dish, drizzle with 2 tablespoons olive oil and season with salt and pepper. Let stand for 30 minutes.
- Meanwhile, combine mint, parsley, tarragon, capers, red pepper flakes, anchovies and garlic in a small bowl. Using a fork, whisk in 3/4 cup olive oil. For a sauce with a looser consistency, whisk in more oil, 1 tablespoon at a time. Season sauce with salt and pepper.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with vegetable oil. Grill lamb, turning occasionally, to desired doneness, 8 to 10 minutes for medium-rare. Transfer lamb to a serving board or platter. Spoon some of the sauce over top and serve remaining sauce alongside.
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