Thai Lamb T-Bones2019-07-23T19:16:54+00:00

Thai Lamb T-Bones

Southeast Asian flavors are a hot trend among foodies, and are an innovative way to feature them. We’ve grilled two T-bones, coated them in a sweet-and-sour tamarind glaze and served with saffron jasmine rice and spicy peanuts. Thick or thin-cut, these T-bones can be as lofty as a five-star menu item or a street-food star. Garner traffic and positively impact sales with this dish.

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Thai Lamb Tbone

Thai Lamb T-Bones

Yields 24 servings
2 lamb T-bones per serving

Ingredients
48 each T-bone lamb chops
2 cups tamarind paste
12 ounces water
3 ounces lime juice
3 ounces rice wine vinegar, unseasoned
1 ounce fish sauce
2¾ cup white granulated sugar
Garlic, minced
3 teaspoons jalapeño, minced
Olive oil
Salt
Black pepper

Instructions

  1. Make glaze by combining tamarind paste, water, lime juice, rice wine vinegar, fish sauce, sugar, garlic, and jalapeño in a sauce pot. Bring to a low simmer for 5 minutes and until the sugar has dissolved. Check flavor for balance. Glaze should be balanced at sweet and sour.
  2. For service, season lamb chops with salt and pepper. Grill on medium heat for 3 minutes on each side or until internal temperature reaches 130°F for medium-rare.
  3. Add chops to a skillet with the warm glaze and coat both sides of the chops. Cook for another minute to allow glaze to stick to chops.
  4. Rest chops for 10 minutes before service.

Saffron Rice

Yields 24 1½-cup servings

Ingredients
8 cups jasmine rice
15 cups chicken stock
2 tablespoons saffron threads
4 tablespoons warm water
Salt to taste

Instructions

  1. Rinse jasmine rice under cold running water until water runs clear. This will prevent rice from clumping.
  2. Steep saffron threads in warm water and lemon juice for 5 minutes and reserve.
  3. In rice cooker, add rice, stock, saffron, steeping liquid, and salt. Cover and cook for 25 minutes. Let rice sit in cooker for another 10 before service to ensure rice comes out fluffy.

Spiced Peanuts

Yields 2 cups, 8 servings

Ingredients
3 cups peanuts, raw, chopped
6 Thai chiles or bird’s eye chiles, chopped fine
1½ cups onion, chopped fine
½ cup cilantro, finely minced
¼ cup lemon juice
2 tablespoons white granulated sugar
1½ teaspoons cinnamon
½ teaspoons cardamom
Salt to taste

Instructions

  1. Combine all ingredients in a large bowl. Season to taste. Let marinate for 30 minutes or until peanuts have softened.

Thai T-Bones with Saffron Rice and Spiced Peanuts Build

2 Thai T-bones, glazed
2 tablespoons tamarind glaze
1½ cups saffron rice
2 tablespoons spiced peanuts
1 tablespoon cilantro
Microgreen salad for garnish (micro watercress or arugula works well)

Instructions

  1. Drizzle glaze in circular pattern over serving dish. Dark serving dish works well for this dish.
  2. Arrange a layer of rice on the center of the plate.
  3. Position two T-bone chops on top of the rice by tilting one against the other with bone-end facing up.
  4. Sprinkle spiced nuts over the chops and around the plate.
  5. Garnish with cilantro and microgreen salad lightly dressed in oil and salt and pepper.