Grilled Lamb T-Bone with Mint Walnut Pesto

Total Time
2 Hrs, 45 Mins
Serves
4
Meal
Course

DESCRIPTION

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

Total Time

Prep Time
1 Hr, 30 Mins
Cook Time
1 Hr, 15 Mins
Total Time
2 Hrs, 45 Mins

Nutrition

Calories
690 cal
Total Fat
52 g
Polyunsaturated Fat
11 g
Cholesterol
45 mg
Sodium
210 mg
Carbohydrates
37 g
Dietary Fiber
10 g
Protein
20 g

Ingredients

Lamb
  • 4 lamb T-bones
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)
  • 1/4 cup California walnuts
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Salt to taste
Barley Mixture
  • 1 tablespoon olive oil
  • 1/2 cup barley
  • 1 1/2 cups water
  • 1/4 cup California walnuts, toasted, coarsely chopped
  • 5 figs, dried, quartered
  • 8 kumquats, sliced, without seeds or orange sections
  • 3 radishes, thinly sliced
  • 6 mint leaves, torn
  • Zest of one orange

Preparation

  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.