Texas Lamb T-bones with Horseradish Crème Fraîche

Texas Lamb T-bones with Horseradish Crème Fraîche

You must log in to upload a photo.

(5.0/5) Log in to rate this recipe!

Credit: James Holmes, Chef, Olivia, Austin, Texas
The National Culinary Review, March 2010

From the Chef

“Courtesy of the American Lamb Board”

Ingredients

1 T. Dijon-style mustard
¼ cup extra virgin olive oil
1 jalapeño, minced
3 garlic cloves, chopped
Handful fresh rosemary
3 Texas lamb T-bones
Salt and pepper, to taste
Horseradish Crème Fraîche (recipe follows)

Horseradish Crème Fraîche
¼ cup buttermilk
1 cup cream
1 cup freshly ground horseradish
½ cup lemon juice, freshly squeezed
1 T. Worcestershire sauce
1 T. chopped parsley
Pinch of salt

Instructions

Method: Combine mustard, oil, jalapeño, garlic and rosemary; rub on lamb. Put lamb in plastic bag or bowl for several hours. Remove from marinade; season both sides with salt and pepper. Grill approximately 3 minutes per side for medium-rare.

Horseradish Crème Fraîche
Method: In nonreactive bowl, stir together buttermilk and cream. Cover; store in warm place overnight. Stir in horseradish, lemon juice, Worcestershire, parsley and salt. Serve over lamb T-bones.

Yield

3 servings

Tags

Lamb, Main Dish, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals