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lamb-tomahawk

Method

  1. Remember to remove the tomahawks out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. Season the meat just prior to cooking.
  4. Don't overcrowd the cooking base, a couple of tomahawks at a time.
  5. No need to oil the lamb or the cooking utensil here.
  6. Cook over high heat turning the tomahawks only once after a rich, golden crust has formed.
  7. Cook 4 to 5 minutes each side for medium rare.
  8. Leave to rest in a warm place at least 5 minutes.
  9. Finish by adding a large knob of butter when frying or on the griddle.
  10. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is, for a medium rare steak it should have a soft feel with a little spring back.