📝 About This Recipe
Succulent and elegant, these lamb T-bones—also known as loin chops—offer the perfect balance of tenderloin and strip steak in every bite. This recipe elevates the natural sweetness of the lamb with a hard sear and a decadent basting of aromatic garlic butter, finished with a bright, zesty Mediterranean salsa verde. It is a sophisticated yet approachable dish that brings the luxury of a high-end steakhouse right to your home kitchen.
🥗 Ingredients
The Lamb
- 8 pieces Lamb T-Bone Chops (about 1-inch thick, brought to room temperature)
- 1.5 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
Aromatic Basting Butter
- 3 tablespoons Unsalted Butter (cold)
- 4 cloves Garlic (smashed)
- 3 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
Mint & Parsley Salsa Verde
- 1 cup Fresh Flat-Leaf Parsley (packed)
- 1/2 cup Fresh Mint (packed)
- 1 tablespoon Capers (drained and rinsed)
- 1 Lemon (zested and juiced)
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
- 1 small Shallot (finely minced)
👨🍳 Instructions
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1
Remove the lamb T-bones from the refrigerator 30 minutes before cooking. Pat them extremely dry with paper towels; moisture is the enemy of a good crust.
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2
Prepare the Salsa Verde: Finely chop the parsley, mint, and capers by hand. Combine in a small bowl with the lemon zest, lemon juice, minced shallot, and red pepper flakes.
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3
Whisk the extra virgin olive oil into the herb mixture until emulsified. Season with a pinch of salt and set aside at room temperature to allow flavors to marry.
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4
Generously season both sides of the lamb chops with kosher salt and freshly cracked black pepper just before cooking.
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5
Heat a large cast-iron skillet over medium-high heat. Add the grapeseed oil and wait until it begins to shimmer and just starts to smoke.
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6
Place the lamb chops in the skillet, working in batches if necessary to avoid overcrowding. Press down slightly to ensure even contact with the pan.
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7
Sear the first side for 3-4 minutes without moving them, until a deep, golden-brown crust has formed.
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8
Flip the chops using tongs. Cook the second side for 2 minutes.
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9
Reduce the heat to medium and add the butter, smashed garlic cloves, rosemary, and thyme to the pan.
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10
Once the butter is foaming, tilt the pan slightly and use a large spoon to continuously pour the hot, aromatic butter over the chops for the final 2 minutes of cooking.
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11
Use an instant-read thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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12
Transfer the lamb to a warm plate or cutting board. Pour the remaining pan butter over them and tent loosely with foil.
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13
Rest the meat for at least 5-8 minutes. This allows the juices to redistribute, ensuring a tender result.
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14
Plate the chops, spooning a generous amount of the fresh Salsa Verde over the top. Garnish with an extra sprig of mint if desired.
💡 Chef's Tips
Don't skip the resting period; it's the difference between a dry chop and a juicy one. Always use a cast-iron skillet if possible, as it retains heat best for that iconic steakhouse crust. If the garlic in the pan starts to turn dark brown, place it on top of the lamb chops to stop it from burning and becoming bitter. For the best texture, chop the herbs for the salsa verde by hand rather than using a food processor, which can turn them into a muddy paste. Ensure your lamb is at room temperature before it hits the pan to ensure even cooking through the bone.
🍽️ Serving Suggestions
Pair with a bold, earthy Cabernet Sauvignon or a classic Syrah. Serve alongside creamy polenta or garlic mashed potatoes to soak up the herb butter. A side of charred broccolini with lemon and parmesan balances the richness of the lamb. Warm crusty sourdough bread is essential for mopping up the leftover salsa verde. Consider a light arugula salad with shaved fennel and citrus vinaigrette as a refreshing starter.