Grilled Lamb T-bones with Herb Jelly (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Ingredients:
2 teaspoons chopped lemon zest |
2 teaspoons chopped garlic |
2 tablespoons whole black peppercorns |
salt |
8 (6-ounce) lamb t-bones |
farmstand herb jelly, recipe follows |
4 sprigs mint, like pineapple, apple, or chocolate mint, plus 10 leaves |
1 sprig rosemary |
1 1/2 cups white wine verjus |
2 tablespoons sugar |
pinch salt |
2 teaspoons unflavored gelatin |
Directions:
1. Preheat a grill.
2. In a spice grinder, process the lemon zest, garlic, and peppercorns to make a dry rub. Transfer to a bowl. Lightly salt and rub the lemon spice onto both sides of the T-bones. Grill the T-bones to desired temperature, about 1 1/2 minutes per side for medium-rare. Remove from the grill and serve immediately with the Herb Jelly.
3. Farmstand Herb Jelly:
4. In a medium saucepan with a tight-fitting lid, combine the mint sprigs, rosemary, verjus, sugar, and salt. Bring just to a boil. Set aside, covered, to steep until the herbs flavor the liquid, about 30 minutes. Strain the liquid and discard the herbs. Pour 1/4 cup of the infused liquid into a bowl, sprinkle the gelatin over the surface and set aside to let it bloom for about 5 minutes. Reheat the remaining liquid and whisk it into the gelatin mixture until evenly dissolved.
5. Pour the verjus mixture into a small gratin dish and refrigerate until thickened and almost set about, 20 minutes. Chiffonade the mint leaves, and stir into the aspic. Refrigerate until set, about 30 minutes more. Yield: about 1 1/2 cups
6. Preparation Time: 5 minutes Cooking Time: 5 minutes Non-active Preparation Time: 1 hour
7. Copyright 2002 Television Food Network, G.P. All rights reserved
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