GRILLING IS OFTEN SYNONYMOUS WITH BARBECUING AND REFERS TO COOKING MEAT OR VEGETABLES ON A GRATE OVER HOT COALS OR ANOTHER HEAT SOURCE.
From burgers to chops, grilling is the perfect way to eat more lamb and spend less time cooking and cleaning up. Grilled lamb is a fast, delicious, practical weeknight option. Follow these simple tips:
Preheat your grill to medium high heat, As a general rule it’s best to keep the grill off for cuts that cook quickly, such as chops, burgers and kabobs, so you can monitor doneness. Don’t rely on guesswork - a good meat thermometer will provide reliable results. Do not cut into the meat to check doneness. Remove lamb from the grill when it is 10 degrees less than your desired internal temperature.
BRAISING IS A COOKING METHOD USED FOR MEAT AND VEGETABLES IN WHICH THE ITEM IS BROWNED IN FAT, TIGHTLY COVERED AND COOKED SLOWLY IN A SMALL AMOUNT OF LIQUID.
A long cooking period at low heat helps to develop flavor and tenderize meat by breaking down its fibers. Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating.
Lamb shoulder and shank are less tender cuts of meat that are best prepared using moist cooking methods including braising and stewing,
Be sure to sear the lamb on all sides until browned before adding braising liquid. The proper determination for doneness is tenderness, not temperature. Lamb is done when the meat is fork tender.
ROASTING IS AN OVEN-COOKING METHOD IN WHICH THE MEAT IS COOKED UNCOVERED IN ORDER TO PRODUCE AN EXTERIOR THAT IS WELL BROWNED AND A MOIST INTERIOR.
Roasting works best with fairly tender cuts of lamb like the rack and loin and leg.
For perfect medium rare lamb, 15 to 20 minutes per pound in a 325°F oven is a good rule of thumb. The temperature of the meat will rise another 5 to 10 degrees (this is called “carryover cooking”), so take it out with that in mind.
Note: Bone in leg roasts cook faster than boneless because the bone acts as an insulator.