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Grilled Lamb T-Bones with a Red Wine Reduction Sauce (Emeril Lagasse) Recipe

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Grilled Lamb T-Bones with a Red Wine Reduction Sauce (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
329
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Place a 1-quart saucepan over medium-high heat and add the olive oil to the pan. Once the oil is hot, add the shallots to the pan and saute for 1 minute. Add the garlic to the pan and saute for 30 seconds. Deglaze the pan with the red wine and add the chopped rosemary. Cook the red wine until it is nearly evaporated, about 4 to 5 minutes. Add the lamb stock to the pan and season with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bring the sauce to a boil, and reduce to a gentle boil. Reduce the stock until its volume is 1 cup, about 10 minutes. Set the sauce aside and keep warm while you prepare the lamb.
  2. Preheat a grill to medium heat, and brush with oil to prevent the lamb from sticking. Season the lamb t-bones on both sides with the remaining teaspoon of salt and 1/2 teaspoon of black pepper. Place the lamb on the grill and cook for 2 minutes, then rotate 45 degrees. Cook an additional 2 minutes before turning over and cooking for a final 2 minutes.
  3. To serve the lamb, place 2 t-bones over a serving of the Country-Style Potatoes in the center of an entree plate. Scatter blue cheese over lamb and potatoes, then drizzle the sauce over the top. Garnish with the Guiness-Battered Onion Rings and rosemary sprig.
  4. Guinness-Battered Onion Rings:
  5. 4 cups vegetable oil, for frying
  6. 2 cups flour
  7. 1/4 teaspoon cayenne pepper
  8. 1 teaspoon baking powder
  9. 2 teaspoons cornstarch
  10. 1/2 teaspoon salt, plus more for seasoning
  11. 1/2 teaspoon ground white pepper
  12. 1 (12-ounce) bottle Guinness, at room temperature
  13. 1 large yellow onion, peeled and cut into 1/2-inch thick rings
  14. In a deep stockpot or deep-fryer, preheat oil to 360 degrees F.
  15. Place 1/2 cup of the flour and the cayenne pepper in a resealable plastic bag or paper bag and set aside.
  16. In a medium mixing bowl, combine the remaining flour, the baking powder, cornstarch, salt, and white pepper. Whisk in Guinness until smooth.
  17. Place the onion rings in the bag containing the flour mixture and toss to coat well. Working in batches, transfer the floured onion rings to the beer batter, making sure that each ring is thoroughly coated with the batter. Remove the rings from the batter and allow excess batter to drip off from the onion rings and immediately place in the preheated oil. Fry, in batches, until golden brown, turning rings as needed, about 2 to 3 minutes per batch. Remove the onion rings, place on a paper towel-lined plate, and season with salt. Repeat with remaining onion rings. Serve hot.
  18. Yield: 4 servings
  19. Country-Style Potatoes:
  20. 1 1/2 pounds small Yukon gold potatoes, cut into 1/2-inch thick wedges
  21. 3 slices bacon, diced
  22. 2 tablespoons unsalted butter
  23. 1/2 cup sliced shallots
  24. 1 teaspoon chopped garlic
  25. 1/2 teaspoon salt
  26. 1/4 teaspoon freshly ground black pepper
  27. Place the potatoes in a large saucepan and cover with cold salted water. Bring to a boil and cook for 5 minutes, or just until fork-tender. Drain potatoes in a colander and reserve.
  28. Heat a large skillet over medium-low heat and add the bacon and cook until brown and crispy, about 5 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper-lined plate to drain. Reserve.
  29. Increase the heat to medium-high and add the butter. When melted, add the potato wedges and cook without stirring for 1 1/2 to 2 minutes. Toss the potatoes and cook again for 1 1/2 to 2 minutes. Repeat this process until the potatoes are lightly browned around the edges, about 10 minutes. Add the shallots and continue cooking and tossing occasionally, about 2 minutes longer. Add the garlic and cook for 2 minutes, stirring frequently. Season with the salt and pepper and return the bacon to the skillet. Toss thoroughly and serve.
  30. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 329.48 Kcal (1379 kJ)
Calories from fat 211.33 Kcal
% Daily Value*
Total Fat 23.48g 36%
Cholesterol 74.43mg 25%
Sodium 725.79mg 30%
Potassium 267.26mg 6%
Total Carbs 2.01g 1%
Sugars 0.58g 2%
Dietary Fiber 0.21g 1%
Protein 18.16g 36%
Vitamin C 0.3mg 0%
Iron 1.9mg 10%
Calcium 21.7mg 2%
Amount Per 100 g
Calories 221.04 Kcal (925 kJ)
Calories from fat 141.78 Kcal
% Daily Value*
Total Fat 15.75g 36%
Cholesterol 49.94mg 25%
Sodium 486.92mg 30%
Potassium 179.3mg 6%
Total Carbs 1.35g 1%
Sugars 0.39g 2%
Dietary Fiber 0.14g 1%
Protein 12.18g 36%
Vitamin C 0.2mg 0%
Iron 1.2mg 10%
Calcium 14.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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