Grilled Lamb T-Bones With Herb Jelly
- FARMSTAND HERB JELLY:
- 2 teaspoons chopped lemon zest
- 2 teaspoons chopped garlic
- 2 tablespoons whole black peppercorns
- Salt to taste
- 8 lamb T-bones - (6 oz ea)
- 4 sprigs mint plus 10 leaves (like pineapple, apple, or chocolate mint)
- 1 sprig rosemary
- 1 1/2 cups white wine verjus
- 2 tablespoons sugar
- 1 pinch salt
- 2 teaspoons unflavored gelatin
Preheat a grill.
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.
For the Farmstand Herb Jelly: 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.
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. (Makes about 1 1/2 cups)
This recipe yields 4 servings.