Everything You Need To Know About Cooking Lamb
- by XpatAthens
- Monday, 26 April 2021
What Part Of The Lamb Should I Choose?
1. Leg of Lamb
The leg of lamb is the most tender part of the lamb. Keep in mind that the bone-in leg of lamb takes longer to cook but doesn’t need to be tied with butchers’ twine like a semi-boneless leg of lamb. A whole leg of lamb usually weighs about 3 to 4 kilos and should feed about 4-5 people.
2. Rack of Lamb
The lamb rib rack is one of the most elegant and impressive meat cuts. Rack of lamb grills beautifully but can also be roasted in a delicious crust of aromatic herbs. Frenching the rack by removing the meat and fat that connect the individual rib bones, gives a very impressive result but may require a bit of help from your butcher.
3. Lamb Chops
Loin chops look like tiny T-bone steaks and offer a generous ratio of meat-to-bone. Season with a dry rub, or marinate for 4 to 6 hours, then grill, broil or pan fry the chops for a wonderful meal.
Shoulder chops are great for braising and require a shorter amount of cooking time than other cuts. They are a wallet-friendly, flavorful choice for quick and easy meals.
4. Lamb Shanks
Lean on fat but high on flavor, lamb shanks are stars of the braising world. Slow-cook the lamb for a delicious velvety texture.
Important Cooking Tips
- Lamb roasts and steaks should be cooked to an internal temperature of 63°C (145°F), while ground lamb needs to reach at least 71°C (160°F).
- Tougher cuts of lamb are perfect for tender stews and braises in the slow cooker, but remember to sear the meat before cooking to build flavor.
- Slice leftover roasted lamb for delicious next-day sandwiches and salads.
- Cook lamb meat over an open fire to create mouth-watering, smoked flavors and aromas.
- If grilling a whole rack of lamb, cover the rib bones in foil to prevent them from burning.
Herbal Marinades And Seasoning Mixes
1. Yogurt-Marinated Lamb Skewers
Cut the lamb meat into 1-inch cubes and place in an overnight marinade made with yogurt, crushed garlic, lemon juice, and mint. Remove excess marinade before skewering and serve with a squeeze of lemon, coarse salt, and freshly ground pepper.
2. Aromatic Herb Rubs
a. Herbs such as mint, thyme, basil, and rosemary perfectly complement the lamb. Turn them into a seasoning paste using garlic, lemon juice, and paprika. This paste is ideal for grilled lamb chops but also for oven-roasted lamb.
b. Using a sharp knife make small slits all over the leg of the lamb. Stuff each incision with fresh rosemary and 1/2 clove of garlic. Rub with olive oil or melted butter and a blend of thyme, salt, and pepper. and Rest at room temperature for 30 minutes before roasting for even better results.
This content has been sourced and prepared by Codico Lab.