Grilled Lamb T-Bone Steaks – a delicious recipe with shallot, flat-leaf, garlic, rosemary, chives, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
2
Take steaks out of refrigerator 1 hour before grilling.
3
Heat a grill to medium-high (450u00b0 to 500u00b0). 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 (145u00b0 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.
820
kcal
Calories
66
g
Fat
2
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons minced shallot, 1 1/2 tablespoons minced flat-leaf parsley leaves, 1 tablespoon minced garlic, 1 tablespoon minced rosemary, and more.
Yes, Grilled Lamb T-Bone Steaks falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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