11/30/2007 - Preparation of Lamb, Lamb Cooking Tips: Rack of Lamb, Steaks, Cutlets, Loin Chops, Shanks and Legs

From the Lamb Guru…

Preparation of lamb: Many people think lamb is a mystery meat that is difficult to prepare. The guru prepares lamb all the time and knows preparation is easy. You just have to follow a few simple steps:

• Buy lean cuts of lamb and make sure the lamb is trimmed properly.
• Never overcook lamb - lamb cuts should be cooked no more than medium, preferably medium rare.  Remember - lamb will continue to cook slightly after it is removed from its cooking source.   Lamb should be juicy and flavorful and it loses these attributes when overcooked.
• Lamb is great when grilled.  Use your outdoor gas or charcoal grill as weather permits (indoor grills are excellent, too).  Remember to sear the juices in by first cooking the lamb briefly at high direct heat, being careful not burn it.  Then, you can use indirect heat to finish the lamb.  Again, the key is: do not overcook the lamb.  Depending on the type and thickness of the cut, cooking lamb generally doesn’t take long.
• Lamb can be cooked easily in the oven, too.  It can be roasted (legs, rack of lamb) or broiled (steaks).  You can even use portable indoor cooking devices such as Farberware grills or George Foreman grills.  These latter devices are nice for cutlets (e.g., top round or top sirloin cutlets…or simply cutlets made from the leg.
• If you are cooking lamb shanks (whether heel-on hindshanks, regular hindshanks, or foreshanks), you need to cook these using moist heat (braising).  When fully cooked, braised lamb will almost fall off the bone and be very tender.

The Guru’s Suggestions…

• Racks of Lamb (8 ribs) - Grill or Roast
• Steaks, Cutlets - Grill or Broil
• Loin Chops - Grill or Broil
• Shanks Braise - (moist heat)
• Legs - Roast or butterfly* boneless leg and cook on grill

*butterfly—cut boneless leg open lengthwise so thickness is somewhat uniform (for more even cooking).