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How to prepare lamb
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| From lean loin lamb chops and loin roasts to leg of lamb, this meat is gaining popularity because it's not only lean but extremely tasty. Once thought of as the traditional meat of Easter, lamb is now a nutritious choice for meals year round. If you plan to serve lamb soon, try one of the following: |
Broiling and grilling:
These techniques can be used for both chops and butterflied leg of lamb.
To broil lamb chops, place the well trimmed lamb on a broiler rack about 3-4 inches from the heat and cook for 3 minutes per side, turning once, for medium rare. Or cook them on the grill over medium high heat until done. To broil or grill leg of lamb, have the butcher butterfly it for you and remove any visible fat. Grill or broil the lamb about 15 minutes per side, or until an instant read thermometer registers 125 degrees f. In the thickest part ( the temperature will increase upon sitting). This will give you some lamb that is quite rare and also some that is nearly half done. Let the lamb rest for 10-15 minutes before slicing.
Roasting:
This technique uses dry heat and is good for a bone in leg or a rack of lamb.
Season the roast as desired and place fat side up in roasting pan. Place the lamb in the oven and roast for 30 minutes at 400 degrees.
Reduce the oven temperature to 350 degrees and continue to cook for about an hour longer for medium rare or until an instant read nest thermometer inserted into the center of the roast registers 145 to 150 degrees( be careful that the thermometer does not touch the bone).
Take the lamb out of the pan and allow it to rest for 10-15 minutes before carving. Remove any fat before eating.
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