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Rosemary grilled lamb T-bones

Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim

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Lamb T-bones 16 to 20 Lamb T-bones or Porterhouse (1 1/2 inches thick), 2 per person
3 tablespoons finely chopped fresh rosemary
2 tablespoons minced fresh garlic
1/2 cup California extra-virgin olive oil
2 tablespoons kosher salt
1 teaspoon red chili flakes or pizza flakes
*Note: I prefer the Lamb Porterhouse; they are a little meatier.


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.

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