Tomahawk Lamb Chops for Easter

marinate in olive oil, salt, pepper, minced garlic and rosemary. Grill on high heat until med rare. serve with a side of mint jelly.

I marinate in cavender's greek seasoning and olive oil. Sear for a minute or two on each side. Also, make some homemade tzatziki sauce. Freaking delicious. My kids run around eating them in the yard like lollipops

I'd recommend sous vide or reverse sear the whole thing, then portion it out into tomahawks and sear.

Wrap the bone in aluminum foil so it doesn’t burn

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I'd recommend sous vide or reverse sear the whole thing, then portion it out into tomahawks and sear.

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I do the rosemary, garlic route. Blend it in a food processor with olive oil and salt, rub on chops and gri as stated.

No mint jelly.

Try a red wine reduction with a hand full of fresh mint added about 5 minutes before serving.

I've come to a decision.

I'm going to buy two 8 bone racks. The first rack will be vacuum sealed and stored. The second rack will be cooked. I will cut the 2nd rack in half. One will be prepared with a garlic honey glaze. It is basically garlic, honey, dijon mustard, thyme, and rosemary. Sear it, then add the honey dijon mix and crust it with the rosemary, thyme and parsley. Stick it in the oven at 425 for 10 minutes.

The 2nd half will be prepared reverse sous vide. Actually this will be cooked first since I will drop it in before church. Will put garlic, thyme, parley and rosemary in the vacuum sealed bag. I will then sear it and glaze it with the honey dijon.

Thank you for all your suggestions. I will post pics on Sunday.

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No money shot or fork view.

Fail.

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yep