Charcoal-grilled chimichurri lamb t-bone

Using chimichurri as a marinade for his chargrilled Aussie lamb t-bone instead of a condiment is just the start of Chef’s creativity here. He makes full use of open-fire cooking, with charred onions modernizing the classic sauce soubise, and smoked carrots in a puree for the plate. Sherry vinegar-glazed carrots and pickled carrots round out the carrot trio, balancing the center-of-the-plate protein. In another
classic nod, potatoes “pomme fondant” grace the plate as well. Nice one Chef!