Braising Lamb
This moist heat method of cooking is used for both small and
large less-tender cuts of lamb such as shoulder cuts, riblets,
breasts, and shanks.
In braising, the moisture helps tenderize the meat with
steam surrounding the meat and held in by a lid. Since lamb is
basically a tender meat, the time required to make lamb fork
tender is shorter.
Heat a small amount of fat in a heavy frying pan and brown
lamb on all sides. Pour off drippings and season as desired.
Add a small amount of liquid such as water, soup or vegetable
juice. Cover pan tightly and cook at low temperature until
tender. A sauce or gravy can be made from the pan drippings,
if desired.
Broiling Lamb
Preheat broiler
according to manufacturer's instructions. Place well trimmed
lamb on rack on broiling pan. Meat should be placed 3-4 inches
from heat source. Broil to desired doneness. (Use tongs to
turn chops and steak, a fork pierces the meat and allows
juices to escape.) Season and serve immediately.
Grilling Lamb
Because of its
natural tenderness, lamb is ideal for outdoor cookery. Top
favorites for the grill and rotisserie are bone-in leg of
lamb, boned, rolled and tied or butterflied leg of lamb. Other
cuts include shoulder, rack, and loin roasts, loin, shoulder
and rib chops, leg steak, ribs, kababs, and lamb patties.
Pan-Frying Lamb
This dry heat
method of cooking may also be used to cook the same small
tender cuts that are broiled such as loin chops, rib chops,
shoulder chops, sirloin steaks, center cut leg steads and
ground lamb. Use this method for comparatively thin cuts. Heat
a small amount of fat in a heavy frying pan. If the pan
smokes, the temperature is too high. Add lamb and brown
slowly, turn occasionally, cooking to the desired doneness.
Roasting Lamb
Place roast fat-side-up on rack in open roasting pan, sprinkle
with seasonings, as desired. Insert thermometer in thickest
muscle, being careful not to let the thermometer rest against
a bone. Do not add water. Do not cover.
Roast to desired doneness; Rare: 140 degrees, Medium: 160
degrees, and Well done: 170 degrees. Remove roast from oven
when thermometer registers about 5 degrees lower than desired
doneness. Allow to stand in a warm place for 15-20 minutes to
make slicing easier.
