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A Cooking Adventure with Thom


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Cooking Methods for Lamb

 

 

Cuts of Lamb

 

Here is a web site that is really good for cooking Lamb... http://www.mla.com.au/NR/rdonlyres/725C0867-D602-4241-8BC4-43855CD53BE1/0/Howtocook.jpg

 

Ingredients


Grilling:
Preheat grill or BBQ on high.  Cook chops about 2 minutes, until just starting to brown, before basting with sauce (optional).  Continue cooking lamb chops for another 3-5 minutes each side, basting occasionally.

Pan-Broiled:
In a heavy frying pan, sear over high heat for to 2 minutes each side, until just starting to brown, before basting with sauce (optional).  Reduce heat to medium and cook chops for 2-4 more minutes, turning at least once.

 

Oven Broiled:

  1. Preheat oven to 475.   

  2. For a rack:  Place rack in heavy skillet and sear over high heat for 3 minutes per side.   Season with salt and pepper or baste.  Place rack, fat side up, in a roasting pan and roast in the middle of the oven for 14-16 minutes for medium-rare.   Transfer racks to a warm plate and let rest for 10 minutes before serving. 

  3. For a leg:  Preheat oven to 350 F.   Season leg with salt and pepper to taste or baste.  Roast for about 1 hour 20 minutes.  Remove from oven, cover loosely with foil and let meat rest 10-15 minutes.  Carve and serve.

Cooking Tip:
The firmer the feel of the meat, the more well-done it is. Just press the lamb when it has a springy but firm texture and is moderately juicy, the lamb is done.  Most people prefer lamb when its medium-rare or medium, but lamb is also delicious when cooked well-done.  A complete cooking guide with an internal meat temperature chart can be found on this web site.

     
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