Chef Thomas Horner Lamb T-bones With Beer and Bean Ragout
- Prep time 30Min
- Cook time 20Min
- Technique Grill
- Meat Lamb
- Cut Loin
- Serves 4
Chef Thomas Horner designed this recipe to make a quick and simple dinner while drinking a beer. Leafy greens, sweet peppers and white beans turn into a hearty ragout to accompany the herbed chops.
Ingredients
Portion size: 3 chops
Alternate cuts: French rack, lamb leg, lamb shoulder “steaks”
- 12 Australian lamb t-bone chops
- 1 bunch fresh oregano leaves, chopped
- 1 bunch fresh parsley leaves, chopped
- 1 bunch fresh basil leaves, chopped
- 3 garlic cloves, sliced
- 3 tablespoons olive oil
- 10 sweet peppers or bell peppers, chopped
- 3-4 cups of kale or mustard greens
- ½ cup apple cider vinegar
- ½ of your favorite beer (less hoppy is best)
- Two 15-ounce cans of white beans, drained
- 3 tablespoons honey
- Salt and pepper to taste
Method
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In a shallow baking pan, rub the chops with the oregano, parsley, basil and garlic. Let them marinate for 30 minutes.
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In a large pot, warm the oil over LOW heat and sweat the garlic (let it cook without browning).
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Add the peppers and increase the heat to MEDIUM to caramelize them.
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Add the greens and wilt them, stirring to cook them evenly.
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Add the cider vinegar and simmer until the pot is dry.
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Add the beans and ½ cup of the beer and simmer until the pot is almost dry.
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Add the honey and season with salt and pepper.
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Preheat grill over HIGH heat. Cook chops for 3-4 minutes on each side, for MEDIUM-RARE, or until desired doneness is achieved.
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Serve the beer and bean ragout on the side.
