Grilled Lamb T-Bone Steaks

• 1 1/2 tablespoons minced shallot
• 1 1/2 tablespoons minced flat-leaf parsley leaves
• 1 tablespoon minced garlic
• 1 tablespoon minced rosemary
• 1 tablespoon minced chives
• 1/2 cup canola oil
• 8 lamb T-bone steaks (loin chops), each 1 1/2 to 2 in. thick; about 3 lbs. total
• Kosher salt
• Pepper
• Pecorino cheese, in hunks
• Chive, lavender, or thyme blossoms (optional)

1. Whisk shallot, garlic, and herbs with oil in a baking dish just big enough to fit lamb in a single layer. Pat steaks dry, then turn in marinade to coat. Cover and chill at least 4 hours and up to 1 day, turning once or twice.
2. Take steaks out of refrigerator 1 hour before grilling.
3. Heat a grill to medium-high (450u0b0 to 500u0b0). Pat off excess marinade with paper towels, then season generously with salt and pepper. Grill steaks, turning once, 10 to 12 minutes total for medium-rare (145u0b0 on an instant-read thermometer). Transfer each steak to a platter as done and add hunks of cheese. Let rest 5 minutes before serving. Top with chive, lavender, or thyme blossoms, if using.

shallot, flatleaf, garlic, rosemary, chives, canola oil, t, kosher salt, pepper, pecorino cheese, chive

Taken from www.myrecipes.com/recipe/grilled-lamb-t-bone-steaks (may not work)