Grilled Lamb T-bones with Herb Jelly

• 2 teaspoons chopped lemon zest
• 2 teaspoons chopped garlic
• 2 tablespoons whole black peppercorns
• Salt
• 8 (6-ounce) lamb T-bones
• Farmstand Herb Jelly, recipe follows
• 4 sprigs mint, like pineapple, apple, or chocolate mint, plus 10 leaves
• 1 sprig rosemary
• 1 1/2 cups white wine verjus
• 2 tablespoons sugar
• Pinch salt
• 2 teaspoons unflavored gelatin

1. Preheat a grill.
2. In a spice grinder, process the lemon zest, garlic, and peppercorns to make a dry rub.
3. Transfer to a bowl.
4. Lightly salt and rub the lemon spice onto both sides of the T-bones.
5. Grill the T-bones to desired temperature, about 1 1/2 minutes per side for medium-rare.
6. Remove from the grill and serve immediately with the Herb Jelly.
7. In a medium saucepan with a tight-fitting lid, combine the mint sprigs, rosemary, verjus, sugar, and salt.
8. Bring just to a boil.
9. Set aside, covered, to steep until the herbs flavor the liquid, about 30 minutes.
10. Strain the liquid and discard the herbs.
11. Pour 1/4 cup of the infused liquid into a bowl, sprinkle the gelatin over the surface and set aside to let it "bloom" for about 5 minutes.
12. Reheat the remaining liquid and whisk it into the gelatin mixture until evenly dissolved.
13. Pour the verjus mixture into a small gratin dish and refrigerate until thickened and almost set about, 20 minutes.
14. Chiffonade the mint leaves, and stir into the aspic.
15. Refrigerate until set, about 30 minutes more.
16. Yield: about 1 1/2 cups
17. Preparation Time: 5 minutes Cooking Time: 5 minutes Non-active Preparation Time: 1 hour

lemon zest, garlic, whole black peppercorns, salt, lamb t, mint, rosemary, white wine verjus, sugar, salt, unflavored gelatin

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-lamb-t-bones-with-herb-jelly-recipe.html (may not work)