Grilled Lamb T-bone with Mint Walnut Pesto

Photo of Chris Crary
Grilled Lamb T-bone with Mint Walnut Pesto

Skill Level

Moderate

Total Time

Yield

Serves

4

Impress guests with this unique lamb dish that brings together fresh herbs, fruit and grains. 

Lamb

  • 4 lamb T-bones
  • Lamb Marinade
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon mustard
  • 2 sprigs thyme
  • 1 sprig rosemary
  • Salt and pepper to taste

Pesto

  • 2 bunches mint (2 cups leaves only)
  • ¼ cup walnuts
  • 2 cloves garlic
  • ½ cup olive oil
  • Salt to taste

Barley Mixture

  • 1 tablespoon olive oil
  • ½ cup barley
  • 1 ½ cups water
  • ¼ cup walnuts, toasted and coarsely chopped
  • 5 dried figs, quartered
  • 8 kumquats, sliced w/o seeds or orange sections
  • 3 radishes, thinly sliced
  • 6 mint leaves, torn
  • Zest of one orange
  1. Combine all ingredients of the marinade. Marinate the lamb and allow to rest in the refrigerator for 1 hour.
  2. For the pesto: Place mint, walnuts, garlic, olive oil and salt in the blender. Blend until the mixture is incorporated and has a coarse texture.
  3. For the barley mixture: In a sauté pan on high heat add the olive oil and barley, move constantly to toast the barley. Once the barley has become slightly golden add the water and cook down until the water has gone. Remove pan from the heat and allow to cool.
  4. Once cooled, add the walnuts, figs, kumquats and radishes. Top with mint leaves and orange zest.
  5. Remove lamb from marinade and place on a hot grill, allow to cook 3-4 minutes per side. Let rest for 5 minutes after cooking and serve with barley and pesto.

Calories
690

Total Fat
35

Saturated Fat
8

Monounsaturated Fat
32

Polyunsaturated Fat
11

Trans Fat

Cholesterol
45

Sodium
210

Carbohydrates
37

Dietary Fiber
10

Protein
20