Summary: The fennel seeds and fronds that are used in this grilled lamb T-bone marinade are complemented by the light, refreshing, shaved fennel salad served alongside the meat. Cut each T-bone to about 2 – 3 inches thick per serving. After grilling the T-bones, allow them to rest for a few minutes before plating. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe8.html Download Podcast Vide
