Grilled Lamb T-Bone

Grilled Lamb T-Bone, Creamy Fingerling potatoes and baby Zucchini, Minted Cabernet Essence

2 each Lamb T-bones
1 Tbs olive oil
Salt and pepper to taste

Rub lamb t-bone with olive oil and season with salt and pepper. Grill on each side for 4 minutes or until medium rare.

1 # Fingerling potatoes
Make oblique cuts out of the fingerling potatoes and cook for 15 minutes or until tender. Place on sheet pan and cook in refrigerator.

2 cups cream
1 tbs cornstarch
1/4 cup water
1/2 cup parmesan cheese
salt and pepper to taste

Heat cream in sauce pan and bring to a boil. Mix cornstarch and water together to make a slurry. Wisk the slurry into the cream until thickened slightly. Add parmesan cheese and set aside.

Cut baby zucchini in half coat with olive oil and season with salt and pepper. Grill vegetables on each side for 1 minute or until tender.

Minted cabernet essence:
1 gallon veal stock
1 bottle cabernet
1 carrot
1 red onion
4 cloves garlic
4 stalks of celery
1/2 bunch of mint
2 tbs olive oil

Chop up all vegetables to medium dice. Sauté vegetables in a large pot until caramelized. Add cabernet and reduce by 1/2 . Add veal stock and mint and continue reducing until sauce is a thick consistency. Strain through a china cap and reserve for plating. It should yield about 1 cup of sauce.

For plating: add potatoes to hot parmesan cream stir for 2 minutes or until potatoes are hot. Place potatoes in the middle of the plate and place grilled Lamb on top. Place grilled vegetables around lamb and spoon 1 ounce of minted essence around the lamb.