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["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.", "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"]
