Lamb T-Bone Steaks with Lemon-Garlic Crust
Also known as loin chops, these little T-bones are a real treat. Break out the red wine to serve with these babies.
- 1 cup plain bread crumbs
- 3 tablespoons extra-virgin olive oil
- Juice and grated zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- 6 lamb loin chops, about ¾ inch thick
Preheat broiler. Mix together the bread crumbs, oil, lemon juice and zest, garlic, thyme, and salt and pepper.
Season the chops with salt and pepper, and place on a baking sheet. Broil for about 3 minutes on one side. Flip the chops over, and broil for 1 minute.
Divide the bread crumb mixture over the chops.
Return to the broiler for about 1 more minute or until the tops are well browned. Let rest for 3 minutes, and serve.
T-Bone for Two
The virtue of a T-bone is that one side of the bone contains the loin, and the other side contains the tenderloin, or filet mignon. The tenderloin of a lamb is quite small and is rarely seen by itself in markets. These little chops are a good way to taste the elusive lamb tenderloin.