Jul 14 2026
Restaurants›Scholar›Lamb T-bones Recipe

Lamb T-bones Recipe

Inspired by Scholar
Time1h
Serves3

Three 5oz. chops, root vegetable hash, crispy brussels, pomegranate seeds, balsamic reduction

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Ingredients

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Lamb T-Bones

Root Vegetable Hash

Crispy Brussels Sprouts

Balsamic Reduction

Garnish

Method

Prepare the Lamb T-Bones

  1. 1

    Marinate the Lamb

    In a bowl, combine olive oil, minced garlic, rosemary, salt, and black pepper. Add the lamb chops and ensure they are well coated. Marinate for at least 30 minutes.

  2. 2

    Cook the Lamb

    Preheat a grill or skillet over medium-high heat. Grill the lamb chops for about 4-5 minutes on each side for medium-rare or until desired doneness is reached. Let rest for 5 minutes before serving.

Prepare the Root Vegetable Hash

  1. 3

    Chop the Vegetables

    Peel and dice the carrots, parsnips, and sweet potato into small cubes. Dice the onion.

  2. 4

    Cook the Hash

    In a skillet, heat olive oil over medium heat. Add the diced vegetables and onion, season with salt and black pepper. Cook for about 15-20 minutes, stirring occasionally until the vegetables are tender and slightly caramelized.

Prepare the Crispy Brussels Sprouts

  1. 5

    Trim and Halve the Brussels Sprouts

    Trim the ends off the Brussels sprouts and cut them in half.

  2. 6

    Roast the Brussels Sprouts

    Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes until crispy and browned.

Prepare the Balsamic Reduction

  1. 7

    Simmer the Balsamic Vinegar

    In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and reduce to low. Allow it to simmer until thickened, about 10-15 minutes.

Plate and Garnish

  1. 8

    Assemble the Dish

    On a plate, place a portion of root vegetable hash, top with a lamb chop, and add crispy Brussels sprouts on the side. Drizzle with balsamic reduction and sprinkle with pomegranate seeds for garnish.

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