52 Recipes in 52 Weeks #4 Lamb T-bones with Rosemary-Balsamic Butter Sauce

One of my projects for 2024 is to try one new recipe each week for the year.  These will be chosen from all of the flagged pages in cookbooks that I have or from the file of 'need to try' recipes.  I will try new desserts, main dishes, side dishes and breads.

We eat lamb probably once a week and the T-bones are one of our favorites.  Usually, I put a little cumin, coriander, garlic and salt and pepper to spice them up before pan frying in a cast iron skillet.  I saw this recipe and thought it might be nice to try them another way. This recipe came from another cookbook of Emerils, 20-40-60 Fresh Food Fast.

Eight 2-inch-thick lamb T-bone chops

1/4 cup plus 2 teaspoons olive oil

1/2 cup balsamic vinegar

2 teaspoons diced garlic

1 1/2 Tablespoons fresh rosemary (I'm sure you could use dried)

1/2 teaspoon salt

1/2 cup red wine

6 Tablespoons (3/4 of a stick) unsalted butter

1/4 teaspoon black pepper

In a small bowl combine 1/4 cup olive oil, 1/4 cup of balsamic vinegar, the garlic, 1/2 Tablespoon of rosemary, and the salt.  Combine well.  Add the lamb and set aside to marinate while you continue with the dish.

Add the remaining 1/4 cup of balsamic and the red wine.  Bring to a simmer on the stove until it becomes a syrup consistency, about 7 minutes.  Reduce the heat and whisk in the butter in three parts to combine.  Do not allow to boil.  Add the remaining rosemary, remove from heat, cover and set aside.

Heat the remaining olive oil in a pan on medium high heat.  Remove the lamb from the marinade and sprinkle with salt and pepper.  When the oil is hot add the lamb and cook 4 minutes per side.  Rest briefly before serving and then drizzle with the rosemary-balsamic butter sauce and enjoy.

We did really enjoy this dish, and we both give it a 9.  The rosemary-balsamic butter sauce is amazing!! I'm already thinking of trying this sauce on other meats, it was that good.  I know a lot of people do not have access to lamb like I do.  If you do find it though, don't be intimidated by lamb.  It is actually very easy to cook.