August 24, 2015
Ask A Chef: Grilled Lamb T-bone
Chef Kevin Gilmour from Fat Pasha shares his recipe for Grilled Lamb T-bone.
Q: I had the grilled lamb t-bone at Fat Pasha a few weeks ago, and fell in love! It was topped with tzimmes, which really made this meal that much more delicious. Can you help me get the recipe? – Melissa, Toronto
A: This lamb dish hits all the right notes: Middle Eastern flavours, a tangy mustard marinade and a delicious fresh tzimmes to balance the meat. Typically, tzimmes — a stew of root vegetables and dried fruits — is baked as a casserole and served as a side. Chef Kevin Gilmour turns it into an unexpected topping for grilled lamb chops. Gilmour’s version of tzimmes also pairs well with other roast meats, like pork or chicken, and is delicious with bacon at brunch.
Yield: Serves 8
- In shallow dish, mix mustard, mint and 4 tbsp oil. Add lamb and marinate in fridge at least 2 hours, or overnight.
- Preheat oven to 425°F.
- For the tzimmes, heat skillet over low heat. Add 1 tbsp oil and cook onion and garlic until soft and translucent.
- In bowl, mix 3 tbsp oil, apricots, celery root, sugar, vinegar, water and salt.
- Transfer tzimmes mixture and onion and garlic to lidded casserole dish and bake 40 minutes. Remove baked tzimmes from casserole dish and let cool on baking tray until ready to use. Turn oven heat up to 450°F.
- Place mushrooms on baking tray. Add 1⁄2 cup oil and 1 tsp salt evenly over mushrooms. Roast 5 minutes. Remove from oven; set aside.
- To make jus, add stock to stockpot and bring to boil. Add wine, juniper berry and coriander seed. Simmer over medium-high heat until liquid reduced to 2 cups, 11⁄2 hours.
- Heat grill to medium. Season lamb with salt and pepper and cook 4 to 5 minutes per side.
- Heat up tzimmes with butter and parsley and splash of water.
- Place 2 lamb chops each on 8 plates. Top 1 with tzimmes. Add mushrooms to jus and spoon evenly over second chop. Serve hot.