Cooking lamb does not have to be a daunting task, nor should you patiently wait for a special occasion to do so. Learning how to cook lamb is usually fairly straightforward in practice. In fact, the robust and well-defined flavors achieved by pan-frying are usually enhanced when gently pan-frying over the heat on a stovetop. Whether grilling, frying or baking, the actual cooking process only differs slightly from that of pork. In this article, I will share some tips with you on how to cook lamb on the grill.
Start by testing the internal texture of the meat. You can use a fork to do this, or your fingers, if desired. If you find that it is both firm and brownish, your medium-rare lamb is done. If it is still a bit pink or uneven, give it another fifteen minutes before removing it from the grill. Check it again after ten minutes, and throw the piece away if it is still too pink.
When you have your meat ready, start cooking it by placing it in a large cast-iron or aluminum roasting pan. This will prevent the meat from sticking to the bottom of the pan and will also help maintain the grill’s temperature all throughout the cooking process. On the same topic of temperature control, remember to pre-heat your oven to the recommended temperatures before cooking your chops, and never allow them to reach temperatures lower than about 350 degrees Fahrenheit.
Place a small amount of olive oil in a frying pan. Lightly brush a thin layer of olive oil onto the bottom of the cast iron pan, and add a quarter cup of seasoned salt. Using a rubber or wooden spatula, flip the piece of meat over so that it is browned on one side but white on the other side. Remove the piece from the pan and place onto a plate.
Another trick to browning your lamb is to make sure it is placed on a hot griddle that is two to four degrees f hotter than its broiler temperature. The addition of a little bit of vegetable oil will help to brown the meat evenly. It is important to keep your lamb on the hot grill for only a few minutes at a time. You do not want it to burn because this often results in overly dry lamb that has lost a lot of its flavor.
After the meat has reached its proper temperature, take it out of the grill and set it to medium rare. Cook the lamb in this manner for three to five minutes, checking on it every couple of minutes to see if it is turning brown. Normally, I like to let it finish cooking for seven to eight minutes. Once it is done, let it sit for approximately two minutes to give it room to rest while you preheat the oven. If you have a meat thermometer, you should be able to judge when it is ready to be served.
How to cook lamb is another issue that most people face when they try to cook meats at home. The traditional recipe calls for boneless, skinless lamb chops. While it is very easy to cook a well-done lamb chop, it is much more difficult to keep it moist. To solve this problem, I like to add a layer of liquid to the bottom of the pan. The liquid usually consists of a couple of tablespoons of tomato sauce, a quarter ounce of dry mustard, a quarter teaspoon of dried oregano, and a quarter teaspoon of paprika.
When your meat chops are at desired doneness, remove them from the heat source and allow them to cool. With your handheld meat thermometer, check to see if internal temperatures reach the mark of 160 degrees. (The internal temp of beef is different than that of lamb chops; you can use a meat thermometer to determine this difference.) Remove the meat from the marinade and place it in the oven to cook at the recommended temperature.