Grilled Lamb T-bone Loin Chops Recipe

Marinate lamb

Pat lamb T-bone loin chops dry with paper towels. In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Rub mixture evenly over both sides of each chop. Place chops in a shallow dish or zip-top bag, cover, and refrigerate for at least 30 minutes and up to 4 hours (bring to room temperature 30 minutes before cooking).

When ready to cook, remove chops from refrigerator 30 minutes before grilling to come to room temperature. Preheat grill to high (about 500°F/260°C) for direct searing. Oil the grill grates or brush chops lightly with additional oil to prevent sticking.

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2" (8–12 mm) thick fries. Rinse in cold water until water runs clear to remove excess starch, then soak in cold water for 30 minutes.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Drain and dry the fries thoroughly on a clean towel. Fry in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let cool.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, toss immediately with 1 tbs olive oil, 1 tsp sea salt, 1/2 tsp black pepper and chopped parsley. Keep warm in a single layer in a low oven (200°F/95°C) if needed.

Roast tomatoes

Preheat oven to 425°F (220°C). Arrange halved tomatoes cut-side up on a rimmed baking sheet. Drizzle with 2 tbs olive oil, scatter sliced garlic, sprinkle 1/2 tsp salt and 1/4 tsp pepper. Roast for 15–18 minutes until tomatoes are softened and edges caramelize.

Finish with Parmesan

Remove tray from oven, sprinkle grated Parmesan evenly over tomatoes and return to oven for 2–3 minutes until cheese melts and lightly browns. Scatter fresh basil or oregano if using. Keep warm until serving.

Sauté aromatics

In a medium saucepan melt 2 tbs unsalted butter over medium heat. Add minced shallot and cook 2–3 minutes until translucent. Add crushed garlic and 1 tbs tomato paste; cook 1 minute, stirring, to slightly caramelize the paste.

Deglaze & reduce

Pour in 1 cup dry red wine to deglaze, scraping up any bits. Add thyme sprig and bay leaf. Increase heat to medium-high and reduce wine by about two-thirds, roughly 8–10 minutes, until syrupy.

Add stock & demi

Add 1 cup beef stock and 3 oz demi-glace. Reduce to a glossy sauce consistency, about 6–8 minutes. Remove thyme sprig and bay leaf. Taste and season with 1/2 tsp salt and 1/4 tsp pepper.

Mount sauce

Off the heat, whisk in 1 tbs cold diced butter a little at a time to give shine and silk to the sauce. Keep warm; reheat gently if needed (do not boil once butter is mounted).

Grill lamb chops

Place chops directly over the hottest part of the preheated grill. Sear for 3–4 minutes without moving to develop good grill marks. Flip and sear the other side for 3–4 minutes. For medium-rare aim for an internal temperature of 130–135°F (54–57°C). Thicker chops (1.25"/3 cm) may need additional indirect heat or 1–2 minutes per side extra. Use an instant-read thermometer for accuracy.

Rest chops

Transfer chops to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute; the temperature will rise a few degrees during resting.

Plate and finish

Arrange steak frites on warmed plates, place a lamb T-bone on each, spoon 2–3 tbs red wine demi-glaze over each chop or serve sauce on the side. Spoon roasted tomatoes alongside and sprinkle any remaining grated Parmesan over the tomatoes/frites as desired. Garnish fries with extra chopped parsley. Serve immediately.