How to Perfectly Marinate and Grill Balsamic, Soy, and Honey Lamb T-Bones: Cooking with Koji Recipe

GRILLED LAMB T-BONES

When I'm craving a delicious lamb dish that's more affordable than a rack of lamb, I often prepare lamb T-bones. They're tasty, easy to make, and have a touch of elegance. Growing up, we frequently had leg of lamb accompanied by mint jelly, which I always serve with lamb as it's the perfect complement—bright and sweet. You can make your own, but there are excellent store-bought options available. Serve with simple seared new potatoes and a steamed green vegetable, pictured here I'm using snow pea pods.

BALSAMIC, SOY AND HONEY GRILLED LAMB T-BONES - Recipe - (serves 2)

Two lamb T-bones approximately 1 inch thick.

1 tablespoon soy sauce

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

2 teaspoons of honey

2 teaspoons minced garlic

1 teaspoon dried rosemary

1/4 teaspoon kosher salt

10 turns of cracked black pepper

METHOD

In a small bowl, mix the soy sauce, vinegar, oil, honey, garlic, rosemary, and salt & pepper. Put the t-bones in a dish, cover them with the marinade, and refrigerate for 6 hours or overnight. Take them out of the fridge 1 hour before cooking. Heat a grill pan over high heat, and once it's very hot, place the t-bones on the grill pan. Grill for 5-8 minutes on each side (mine took 7 minutes per side) for medium rare, until the internal temperature reaches 145 degrees. Let them rest for 5 minutes. While they are resting, heat the remaining marinade in a small pan, and spoon it over the t-bones when serving. Serve with mint jelly, simply prepared potatoes, and a green vegetable.

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KOJI IN HIS MARC JACOBS CASHMERE SCARF