Sautéed Lamb T-Bones with Fresh Thyme and Creamy Raisin Grits

Submitted by: Geoff Southwick

Creamy grits with raisins and spinach combine with lamb T-bones and mint sauce.




    • 1 tablespoon minced garlic
    • 1 ounce fresh thyme, chopped
    • Salt and pepper
    • 2 lamb T-bones, about 2 ounces each

    Creamy Grits

    • 1/2 tablespoon butter
    • 1/4 cup California raisins
    • 1 tablespoon chopped shallots
    • 1/4 cup dry white wine
    • 1/2 cup water
    • 1/2 cup heavy cream
    • 1/4 cup quick grits
    • 2 tablespoons grated smoked Cheddar cheese
    • Salt and pepper


    • 1 teaspoon chopped shallots
    • Olive oil
    • 4 ounces prewashed spinach leaves
    • Salt and pepper

    Mint Sauce

    • 1/8 bunch fresh mint leaves
    • 1/4 cup brown gravy
    • 1 teaspoon butter


    For lamb, combine garlic, thyme, salt and pepper; work into paste and rub onto lamb. Let stand 1 hour. Sauté lamb and finish in 350°F oven to 160°F internal temperature for medium.

    For grits, melt butter in pan; add raisins and shallot; cook until caramelized. Deglaze pan with wine; add water and cream. Bring to boil and stir in grits; cook about 5 minutes. Then add cheese and heat until melted.

    To prepare spinach, sauté shallot in oil in heavy pan. Add spinach, stirring just until wilted; salt and papper to taste. Keep warm. Meanwhile, add fresh mint to demi-glacé and simmer a few minutes; remove mint and finish with butter.

    To serve, arrange chops on serving plate, spooning Mint Sauce over. Arrange Creamy Grits and Spinach alongside.

    Nutrition Facts Per Serving

    Calories 1140 (57% from fat); Total Fat 80g (sat 43g, mono 23g, poly 1g, trans 1.5g ); Cholesterol 340mg; Protein 53g; Carbohydrate 71g; (Dietary Fiber 13g; Sugars 26g; ); Iron 13mg; Sodium 680mg; Calcium 533mg; Potassium 1464mg

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