California Farm Tomahawk Lamb Chops
A rack of lamb is usually two and a half pounds, because the delicious ribs have been trimmed off by the butcher. With the ribs left on, it is around five pounds. A single lambchop is a half pounder, a pound with the rib left on.
Like fancy steak houses who serve Tomahawk steaks with the the beef ribs left on the T Bone steaks, for Superbowl Sunday, I am grilling lamb chops with the whole ribs left on, sliced into one inch thick lamb chops, Tomahawk style.
I am sure your butcher will be happy to provide you with this cut of meat for parties.
Dorper lambs are the only lambs that dont turn gamey when older, they can be called lambs for two years, other lambs one year, then classified as mutton.
California Farm Tomahawk Lamb Chops
A rack of lamb is usually two and a half pounds, because the delicious ribs have been trimmed off by the butcher. With the ribs left on, it is around five pounds. A single lambchop is a half pounder, a pound with the rib left on.
Like fancy steak houses who serve Tomahawk steaks with the the beef ribs left on the T Bone steaks, for Superbowl Sunday, I am grilling lamb chops with the whole ribs left on, sliced into one inch thick lamb chops, Tomahawk style.
I am sure your butcher will be happy to provide you with this cut of meat for parties.
Dorper lambs are the only lambs that dont turn gamey when older, they can be called lambs for two years, other lambs one year, then classified as mutton.
Cooking Instructions
- 1
Trim fat around edges from lamb chops. Marinade lamb chops night before in quart of full milk or buttermilk and quart of water at room temperature.
- 2
Start barbecue with chimney of natural mesquite charcoal, make hot even fire, one layer of coals deep. Put barbecue lid back on, ten minutes, so heat is evenly balanced.
- 3
Dry lamb chops, rub with olive oil, apply rosemary, pepper and salt. Grill lamb directly over hot coals with barbecue top open, 4 minutes. If your barbecue grill flares up from the lamb fat, close the top. Grill each side a total of 4 minutes. Rest 5 minutes, serve with mint jelly, hand cut french fries and fresh pine apple.
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