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Grilled Lamb T-bones With A Red Wine Reduction Sauce

  • Yield: 4 servings


  • 2 teaspoons olive oil, plus more for brushing grill
  • 2 teaspoons minced shallots
  • 1/4 teaspoon minced garlic
  • 3/4 cup dry red wine
  • 2 teaspoons chopped fresh rosemary, plus 4 sprigs for garnishing plates
  • 1 1/2 cups lamb or veal stock
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon freshly cracked black pepper
  • 8 lamb t-bone steaks
  • 8 tablespoons Irish Cashel blue cheese (about 4 ounces)
  • Guinness-Battered Onion Rings
  • Country-Style Potatoes


  • Place a 1-quart saucepan over medium-high heat and add the olive oil to the pan. Once the oil is hot, add the shallots to the pan and saute for 1 minute. Add the garlic to the pan and saute for 30 seconds. Deglaze the pan with the red wine and add the chopped rosemary. Cook the red wine until it is nearly evaporated, about 4 to 5 minutes. Add the lamb stock to the pan and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bring the sauce to a boil, and reduce to a gentle boil. Reduce the stock until its volume is 1 cup, about 10 minutes. Set the sauce aside and keep warm while you prepare the lamb.
  • Preheat a grill to medium heat, and brush with oil to prevent the lamb from sticking. Season the lamb t-bones on both sides with the remaining teaspoon of salt and 1/2 teaspoon of black pepper. Place the lamb on the grill and cook for 2 minutes, then rotate 45 degrees. Cook an additional 2 minutes before turning over and cooking for a final 2 minutes.
  • To serve the lamb, place 2 t-bones over a serving of the Country-Style Potatoes in the center of an entree plate. Garnish with the Guiness-Battered Onion Rings, drizzle the sauce over the lamb and around the edges of the plate. Garnish the plate with rosemary.