cooking lamb?
i tried to grill lamb but the outer parts were tough but the inner was almost perfect… i love lamb and so i was wondering if it’s possible to serve it medium rare? or- how should i cook it to make sure it’s tender (no broiling because i hate it stewing in it’s grease)
I eat lamb at least once a week and have learned to prepare it many different ways for the different seasons. For example it is much easier to BBQ it during summer, it add great smoky flavor and isn’t "sitting in it’s own fat" as you said. I also often do it on the stove in a sautee pan. I turn up the heat until it is screaming hot, with a little olive oil, make a nice sear on the outside and leave it on each side for about 3 minutes, then I will flip it once more on each side until it feels like it is about medium rare, then I pull it out and let it sit because it will continue cooking for 15 minutes after you take it out of the pan. As for some tips and tricks to help you to be more successful in making lamb:
Never put cold lamb in a screaming hot pan because it will shock the meat and make it tough
Use a marinade, a simple one, some lemon juice, a little rosemary and oregano a little pepper, don’t salt until after you have pulled them out of the pan because this can also make your meat tough.
Also when you pull the lamb out be sure to squeeze a good amount of fresh lemon on top and don’t forget to salt them because they have no salt on them yet.
Good luck and happy feasting!!! If you have any other questions feel free to e-mail me!!
-Little Chef
Lamb should not be overcooked, served med. rare is best. Season with garlic, parsely, salt, pepper and olive oil before cooking.
References :
I always broil my lamb chops on a rack!!! this keeps it out of the grease!!! I put the lamb for baking on a rack too!!
I am thinking you are having the grill too hot when you put these pieces on it.
Lamb is excellent served medium rare!! Personally think this is the only way to serve any cuts of RED meat!!! beef, lamb, buffalo, etc.
References :
I eat lamb at least once a week and have learned to prepare it many different ways for the different seasons. For example it is much easier to BBQ it during summer, it add great smoky flavor and isn’t "sitting in it’s own fat" as you said. I also often do it on the stove in a sautee pan. I turn up the heat until it is screaming hot, with a little olive oil, make a nice sear on the outside and leave it on each side for about 3 minutes, then I will flip it once more on each side until it feels like it is about medium rare, then I pull it out and let it sit because it will continue cooking for 15 minutes after you take it out of the pan. As for some tips and tricks to help you to be more successful in making lamb:
Never put cold lamb in a screaming hot pan because it will shock the meat and make it tough
Use a marinade, a simple one, some lemon juice, a little rosemary and oregano a little pepper, don’t salt until after you have pulled them out of the pan because this can also make your meat tough.
Also when you pull the lamb out be sure to squeeze a good amount of fresh lemon on top and don’t forget to salt them because they have no salt on them yet.
Good luck and happy feasting!!! If you have any other questions feel free to e-mail me!!
-Little Chef
References :
Being greek and eating lamb every week!!