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6 lamb T-bones, 5-6 oz. each, and at least 1 ½ inches thick, at room temperature
1 tbsp. Cumin
1 tbsp. Pasilla or other mild chili powder
1 tsp. Dried thyme
1 tsp. Dried oregano
¼ tsp. Cinnamon
½ cup peanut oil
2 cloves garlic
salt and pepper
½ large onion, finely chopped
¼ cup butter
1 tbsp. Meat marinade
1 ½ cups lamb stock (or beef)
1 cup roasted red bell peppers, chopped
1 tbsp. Balsamic vinegar
1 tsp. Brown sugar
salt and pepper, to taste
2 tbsp. Fresh parsley, chopped
1 step. Fresh chives, chopped
Fresh thyme sprigs, for garnish, if desired
For the lamb: Mix together all the dried spices, the garlic and the peanut oil. Reserve one tablespoon marinade for the sauce, then rub remaining marinade into the lamb T-bones and place them into a large baking pan. Pour any remaining marinade over them and let them marinate for four hours in the refrigerator, turning them over about once an hour. Allow T-bones to come to room temperature before grilling for best results.
Make Sauce: Heat the butter in a large saucepan over medium-high heat and cook onion until it is soft and starting to turn golden. Add the garlic and reserved marinade, and then cook another minute. Add the stock and bring sauce to a boil. Reduce heat to low and simmer until there is about ¾ cup sauce. Add the roasted peppers, balsamic vinegar, and the brown sugar, stirring until blended. Season to taste with salt and pepper, add the parsley and chives and remove from heat.
Cook the Lamb: Pat lamb T-bones dry with a paper towel and sprinkle with salt and pepper. Grill them over medium-high heat for approximately 7 minutes per side or until they have reached desired doneness. Remove to a serving platter and cover them lightly with foil. Allow meat to rest 5-10 minutes before serving. Heat up sauce, pour a tablespoon or two over each T-bone, garnish with thyme sprigs and serve immediately.* Makes 6 servings.
*A wonderful side dish for this recipe is available on our website: my Potato and Butternut Squash Gratin with Pasilla Chili Powder.