Tender, lean fingerfood, hot for dinner or cold as party appetizers.

This is my favorite summer barbecue lemon pepper honey dry rub glaze: tangy, sweet and lemony fresh. Because pork spare ribs are juicier and fatter than lamb or chicken, I sear barbecue unglazed pork spare ribs till brown, 5 minutes each side, then turn the air vents down in the barbecue, apply the glaze, grill the ribs till meat separates from the bones, about 2 hours. Wrap slabs whole in aluminum foil, rest 30 minutes, then slice the ribs.#BBQbites

Farm grown Dorper Lambs, they are as tender at age two as at age one. This is chef Michael Psilakis famous recipe made with local California farm ingredients, I added greek yoghurt for the crust and prepared it differently. You can crust both loin of lamb, leg of lamb with bone in, and deboned leg of lamb this way.#GlobalApron

Our farm grown lamb is so tender and mild, it makes this crust of parmesan cheese, egg and breadcrumbs taste like cookies. Fried 2 minutes on each side, like a fluffy omelet, medium rare, a minute longer for medium.Serve with tender tomato butter lettuce salad and baked Russet potato.#CA2025

Lamb and cheese and mint were made for each other. This recipe marinades lamb chops overnight in fresh mint and milk. The chops are then seared, crusted with blue cheese and bread crumbs, and oven roasted in the same glass baking dish. Easy, quick, Juicy and crusty.

This is the authentic recipe of Michael Psilakis, Greek-American Chef. He taught me to make garlic confit. We self-butcher Dorper Meat Lambs in winter and freeze. Our lambs are big, a butterflied front leg is 3 pounds, the shoulder two pounds, enough for ten. The bones are used to make stew.I have included an easy way to butterfly your leg of lamb, all you need is a fork and steak knife.The meat tastes better when roasted whole. If it is too much food for one dinner, I roast ten minutes less, cut off the unused portions to freeze, then finish roasting. It freezes and reheats very well if meat is cut in one inch thick steaks. The leg makes 12 steaks of one inch thick, half a pound each, with stuffing.Warning.: this recipe overcooks very easily, from medium rare to well done in minutes. Use a probe thermometer. Take meat out of the oven to rest, it will continue cooking for 15 minutes. Enjoy.#GlobalApron

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.

Cold smoke is keeping your barbecue temperature under 250 degrees, it is safe to slow cook that way. You can put your hand on the barbecue cover to check the temp. You get your mesquite charcoal barbecue started, put the dry rub on the meat, put the half slab of ribs on the grill, come back 4 hours later, put water soaked oak wood on the smoldering coals, smoke one more hour in cold smoke, the ribs will be juicy , tangy , and tender, ready!

This is a recipe from shepherds from the Pyrenees mountains who tend sheep here in our California mountains. One choice lamb is field butchered , herb cured, parts smoked and parts boiled at the end of winter season, enough food preserved for six months for one shepherd and one dog. Here is our half rack of lamb recipe, rubbed with herbs, smoked, both in pink and well done versions, a feast. Gamey and tender at the same time.

These ribs along the pork breastbone are flat and meatier than babyback ribs. A St Louis rack of ribs is usually 3 pounds per rack. This way of cutting was developed by butchers in St Louis packing plants. Because they are flat and easy to prepare, restaurants have a special St Louis way to prepare them. Here is the recipe from our local lil steakhouse made with our own farm ingredients.

Turkish cuisine has a great two minute grilling recipe for lamb chops. They make them super tender. They make them with Aleppo pepper flakes. Here is how to make the pepper flakes and the lambchop recipe.#CA2025

Lamb is usually more flavorfull than pork, and more tender if cut across the grain, instead of pulled apart with two forks. I use the lamb shoulder meat, juicy and tender. By slicing and shredding the lamb thin, and using the special barbecue sauce below, you can treat yourself and friends with this delicious sour dough sandwich.