Toss lamb together with garlic, rosemary, red chili flakes and olive oil. Season with salt and allow the T-bones to marinate for 45 minutes, up to 24 hours. When ready for final preparation: Grill over medium hot coals for approximately 4-5 minutes per side for a medium rare to medium. Grill a little longer if you like your lamb more done.
Chef's serving suggestions:
We serve our lamb with a touch of basil pesto on each plate. A good wine pairing is California zinfandel or syrah.
Main dish for white bean salad.