Fire up the barbie for a salsifying taste of fresh mint and parsley–marinated T-bones. Partner them with your favorite side dish of rice, vegetables or salad.
Portion size: 2 lamb t-bone chops
Alternate cuts: frenched rack of lamb
1/2 cup fresh mint leaves
1/2 cup flat-leaf parsley leaves
1/4 chopped scallions
2 tablespoons finely chopped red onion
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon crushed red pepper flakes
1 cup olive oil
1 teaspoon sweet paprika
1 teaspoon ground cumin
Kosher salt and black pepper to taste
8 Australian lamb t-bone chops
For the salsa verde: In a food processor, combine the mint, parsley, scallions, red onion, lemon juice, vinegar and crushed red pepper. Turn on the processor and slowly drizzle in the oil until the mixture is smooth. Season with salt and pepper to taste. Transfer half of the salsa verde to a baking dish and stir in the cumin and paprika. Add the lamb chops, coat them thoroughly, and allow the meat to rest in the marinade while you heat the grill. Reserve the remaining salsa verde for garnish.
To cook: Preheat a grill to HIGH. Add the chops to the grill and cook until just medium-rare (pink in the center), constantly turning them so they do not burn, about 6 minutes.
To serve: Remove the chops from the grill, top with the remaining salsa verde and serve.