How to Cook Lamb
Have you tried lamb and want to make it at home? I’m here to help show you different cooking methods and seasonings to successfully make lamb meals.
Tips for Buying Lamb
When you are shopping for lamb, watch for meat that’s firm with red coloring and white marbling. The fat layer should be white and not too thick. The lamb bones should look pink.
Lamb Offerings
Like other meats, lamb has various cuts from which to choose. Each one has specific treatments you can use for the greatest amount of success.
Lamb Chops
Loin chops are about the size of your palm, tasting mild yet savory. They have just the right amount of fat for amazing flavor. Rib chops are a similar size and perfect for hand-held bites. It’s good to rub either and give them a good sear. After that, transfer them to a preheated oven (120F) for 5-6 minutes. Don’t cook past medium rare.
Shoulder chops are larger and a fattier option, making them ideal for grilling. You want to start the chops on high to start rendering the fat and give you a golden brown finish. For an even fattier cut, there are round bone chops. This is where you get oodles of flavor. Barbecue over indirect heat.
Leg of Lamb
You can buy a leg of lamb with bone in or butterflied. You may sometimes find it cubed for kebabs. The leg of lamb cooks equally well in the oven or grill. If you’re looking for lean meat, this is your best option. You can marinate the legs for things like gyros.
Rack of Lamb
A rack of lamb, also called a crown roast, has eight ribs perfectly frenched. In other words, it’s fancy looking. Give it a rub with preferred seasonings and roast it in the oven at 450F, turning halfway through a total of 25 minutes (medium rare). Cut them apart after resting for 10 minutes.
Shank
People sometimes overlook lamb shanks but give them some consideration. When you braise them, the flavor is simply delicious, especially if you appreciate a meaty taste. Making shank is a low and slow proposition because of the connective tissue. Braising is a great approach using beer, broth, or wine.
Other Lamb Options
You can get ground lamb and use it as you might ground beef. Spare ribs are not as expensive, and you can cook them like baby back pork ribs. The neck of the lamb requires slow cooking. Use it for stocks and soups. And, lamb belly is like pork belly.
PitMaster’s Memo
Some of the spices I recommend for lamb are basil, black pepper, coriander, cumin, garlic, mint, mustard powder, oregano, sage, thyme, and lemon zest. The Cuso all-natural seasonings suited for lamb include
Cuso’s Tequila Lime Habanero Seasoning and
Cuso’s Roasted Garlic-Onion Seasoning
Sides
Bacon-wrapped Stuffed Figs
Curried Rice
Lemon Potatoes
Parmesan Polenta
Roasted Turnips
Deserts
Apple Crisp
Caramelized banana
Orange pudding
Fruit tarts
Tea cakes
From the Bar
Bourbon
Chianti
Gimlet
Mint tea
Porter or stout
