Lamb T-bone chops, also known as lamb loin chops, are delicious little chops cut from the saddle, or short loin, of the lamb. There are two muscles at play here: the striploin and the tenderloin. Both are very tender and very tasty. This recipe is abridged from my book “Cooking Meat”.
Serves 4
Ingredients
6 garlic cloves, minced
2 Tbsp chopped Italian parsley leaves
½ cup olive oil (divided)
12 (each about 1-inch-thick) lamb T-bone chops
Salt and pepper
2 pounds red onions, unpeeled and cut in half from north to south
1 tbsp sugar
1 tsp smoked (not spicy) paprika
3 Tbsp sliced green onions
3 Tbsp whole Italian parsley leaves
1 Tbsp red wine vinegar
Method:
- In a large casserole dish, mix the garlic and chopped parsley with ¼ cup of the oil until well combined. Add the chops, toss well, and season with salt and pepper. Cover, refrigerate, and allow to marinate for 4 hours.
- Preheat the oven to 450°F. Line a baking tray with parchment paper.
- In a bowl, mix the onions with the remaining ¼ cup of oil, , sugar, paprika, and salt to taste until well coated. Arrange the onions on the baking tray, cut side down, and roast in the oven until caramelized and cooked through, about 30 minutes. Remove from the oven and allow to cool. Preheat the grill to high.
- When the onions are cool enough to handle, peel and discard the skins. Cut each half onion into thick wedges and place them in a bowl. Add the green onions, parsley leaves, and vinegar, and toss well. Arrange the mixture on a serving platter.
- Grill the chops, turning often, until lightly charred on the outside. To test for doneness, use a thermometer inserted in the thickest part of the meat near the bone. When it reads 145°F, the chops are cooked (they will be medium near the bone and medium-well done closer to the edge). Remove from the grill and allow to rest for 10 minutes.
- To serve, place the chops on the bed of the roasted onions. Serve immediately.