Grilled Lamb T-Bone Steaks
|1 1/2 tablespoons minced shallot|
1 1/2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced garlic
1 tablespoon minced rosemary
1 tablespoon minced chives
1/2 cup canola oil
|8 lamb T-bone steaks (loin chops), each 1 1/2 to 2 in. thick; about 3 lbs. total|
Pecorino cheese, in hunks
Chive, lavender, or thyme blossoms (optional)
2. Take steaks out of refrigerator 1 hour before grilling.
3. Heat a grill to medium-high (450° to 500°). 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 (145° 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.