Malibu Lamb

 

Well, here she is again… The mother in law in her ‘ all of a sudden’ quest for the best lamb.

As you may have read, I had the most delicious and most varied lamb dishes in Turkey. But enough about that already.   With my new quest I had to find some good lamb locally….aha! I remembered Taverna Tony in Malibu.

Stopped in last night for a House Specialty…Lamb Tenderloin… charcoal grilled and deliciously spiced (as they say in their menu) in a  light black peppercorn sauce.  Excellent…succulent. OMG, that kind of sounds like a barbaric, bone tossing over the shoulder woman. I’m really a yoghurt and granola woman..I’m shocking myself here.
Anyway, for appetizer I had a Tiropita plate, which is a blended feta baked in filo– just to make sure I had enough cholesterol for the evening. It was worth it.
They also do a great Klefiko..baby lamb slow roasted with herbs, garlic, onions and oregano. My friend ordered that and was pleased.
Now I’m sure I am going to get letters from Meat Eaters Anonymous or some other twelve step program trying to help me.
Off to Ireland now, where I know they have good lamb (and good golf). ‘Till then .. Ta Ta!

 

THE TOMAHAWK

Step 1: get in the car

The pretense was Bimmerfest.  Uncle Bob and I met in Pasadena, and I even brought the kids along.  But secretly we were on a different mission from God.  It was Jake who first asked us about it.  He wanted to know why Uncle bob and I were incessantly referring to the Meat Buddy.  I guess his name had come up a few times that morning when Uncle Bob and I were reveling about the Tomahawk.  Buddy was the one who turned us on to it.  Uncle Bob took Jake aside and downloaded him on Buddy’s philosophy of life.

Buddy is a welder by trade, and a true artisan.  “When things get tough you must go outside and draw a circle around yourself in the dirt.  Everything inside of that circle is your responsibility.  Now how are you going to deal with everything else outside the circle?”

I think Jake got it.  He looked up and smiled.  The kids really love their Uncle Bob.  Who is not their Uncle at all, but my best friend from the 7th grade.  The fact that he always buys them lemonade doesn’t hurt.  And then it was time to go.  The kids wanted to ride in Uncle Bobs biemmer race car, of course.  I tried to follow behind in the truck

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Step 2: find the meat

The Tomahawk comes from the Huntington Meat Market at Farmer’s Market in Los Angeles.  Our real destination, but a little hard to justify driving all the way there just for a rib eye (even at 3lbs).  Although, if you are already in Pasadena then it’s basically on the way home.  See how that works.

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Step 3: Cook the meat

The Meat Chef generously rubbed it with sea salt and ground pepper.  Then packed the outdoor oven with hard wood coals, and mesquite logs burned to perfection.  He pulled it off the coals at 110 degrees internal temperature.  Then custard cupped on a plate to hoist Tomahawk up just enough so as not to let it soak in own juices.  Finally, it was tented loosely in tin foil and rested for a few minutes.  It was then separated from the bone, sliced to perfection, and reunited with the bone on plate.

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Step 4: eat the meat.