Beef is king here in Texas, but if you want to try something different, how about lamb? I know, lamb sounds fancy, or hard... and it can be if you are fixing a rack or a leg, but lamb loin chops are super easy to fix. I like to call them lamb T-bones, because they look like tiny little T-bone steaks. And just like their beef counterparts, they are great grilled.
You fix them pretty much the same as beef T-bones; they just take less time to fix. I also like to season them with Cavender's Greek seasoning. And like I said, they are small. So I usually plan on at least 2 lamb t-bones per person. If you are a big eater like me, plan on 4.
Grilled Lamb T-Bone Chops
- 2 to 4 lamb loin chops (at least 1 inches thick)
- 1 to 2 tablespoons vegetable oil (peanut oil is best for grilling)
- Cavender's Greek seasoning or salt and pepper to taste
Rub chops down with a little vegetable oil, and then season steak liberally with Cavender's Greek seasoning or salt and pepper on both sides. Let chops set out of refrigerator for ½ hour to get to room temperature.
Preheat grill to high (400-450ºF) temp.
- Grill chops 3 to 4 minutes per side till temperature reads 130ºF for medium rare on an instant read thermometer.
- Let chops rest covered for 5 minutes, then serve.
The lamb T-bones turned out great! Dont be afraid to pick them up with your hands to get all the meat off the bone. I also grilled some vegetables for a side. You can check this post on grilling vegetables.
Be sure to check out the slideshow above for step-by-step pictures.