Recipe: Lamb T-Bones and Eggplant
Page: 185
Date Cooked: October 22, 2012
This recipe follows a pretty common pairing - lamb and eggplant. And if it's not broke, why fix it? Furthermore, the recipe includes additional typical ingredients paired with lamb - eggplant and red wine. I may be getting to the punchline early, but the recipe is simple and ingredients really get a chance to sing.
I sliced the onion and smashed the garlic. I put Zinfandel, olive oil, and garlic in a large bowl and mixed it together. I added the lamb t-bones to the bowl and turned to coat with the marinade. I sprinkled the onion, a few sprigs of parsley and rosemary to the bowl. I let the lamb marinate for 3 hours in the fridge, turning the lamb twice.
I prepped the grill. I cut the eggplant in half, coated it with olive oil, and sprinkled with salt and pepper.
I grilled the eggplant halves, cut side down for a few minutes. While the eggplant remained on the grill, I patted the lamb t-bones dry and seasoned them with salt and pepper. I then turned the eggplant over on the grill and added the lamb t-bones. After a few minutes, I turned the t-bones over. The t-bones cooked until medium-rare.
I removed the eggplant and lamb t-bones off the grill. I let the lamb rest for a few minutes and then plated. I placed an eggplant half and two lamb t-bones (they were small) on a plate.
Simple. Simple. Simple. The seasoning was really just salt and pepper, and it worked. The eggplant was great and I loved the beautiful grill marks. The lamb t-bones were cooked to perfection - perfectly medium-rare, tender, and juicy. Like I said at the start of this post, this recipe was really about the pureness of the ingredients. I enjoyed it thoroughly!
Page: 185
Date Cooked: October 22, 2012
This recipe follows a pretty common pairing - lamb and eggplant. And if it's not broke, why fix it? Furthermore, the recipe includes additional typical ingredients paired with lamb - eggplant and red wine. I may be getting to the punchline early, but the recipe is simple and ingredients really get a chance to sing.
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| Ingredients: Onion, garlic, Zinfandel, olive oil, lamb T-bones, parsley, rosemary, eggplant, Kosher salt, and black pepper |
I sliced the onion and smashed the garlic. I put Zinfandel, olive oil, and garlic in a large bowl and mixed it together. I added the lamb t-bones to the bowl and turned to coat with the marinade. I sprinkled the onion, a few sprigs of parsley and rosemary to the bowl. I let the lamb marinate for 3 hours in the fridge, turning the lamb twice.
 |
| Marinating the lamb |
I prepped the grill. I cut the eggplant in half, coated it with olive oil, and sprinkled with salt and pepper.
 |
| Prepping the eggplant |
I grilled the eggplant halves, cut side down for a few minutes. While the eggplant remained on the grill, I patted the lamb t-bones dry and seasoned them with salt and pepper. I then turned the eggplant over on the grill and added the lamb t-bones. After a few minutes, I turned the t-bones over. The t-bones cooked until medium-rare.
 |
| Eggplant and lamb t-bones on the grill |
I removed the eggplant and lamb t-bones off the grill. I let the lamb rest for a few minutes and then plated. I placed an eggplant half and two lamb t-bones (they were small) on a plate.
 |
| Lamb T-Bones and Eggplant |
Simple. Simple. Simple. The seasoning was really just salt and pepper, and it worked. The eggplant was great and I loved the beautiful grill marks. The lamb t-bones were cooked to perfection - perfectly medium-rare, tender, and juicy. Like I said at the start of this post, this recipe was really about the pureness of the ingredients. I enjoyed it thoroughly!
Enjoy!
P.S. I cannot believe it, this is my 100th recipe!!! Only 15 more to go!!!
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