- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Some Help With Lamb
Posted on 7/18/11 at 8:05 am to TexasTiger05
Posted on 7/18/11 at 8:05 am to TexasTiger05
As above American lamb, which is mostly Colorado is preferred and a bit more expensive than New Zealand lamb. Calandros carries American and Sams carries New Zealand. I buy both. When I serve for a dinner party, I spend and buy American. When I am grilling for an appetizer I use New Zealand. Most places you see the "lolipops" are New Zealand Frenched racks that Sams carry.
While I love a bone in leg of lamb, I am the only one in my household that will eat it so rarely do I cook them. Growing up my mother cooked one at least once a month. She started her oven very high at 450-475 for thirty minutes then 350 to finish.
The frenched racks are a good starting point. You can get two at Sams for about 20 bucks or so. Trim them a bit, season with whatever you like, Rosemary, salt and pepper and rub with olive oil. I also coat mine in pesto. Grill them whole until medium rare, rest for ten minutes then slice into chops. Dab of sea salt on the exposed meat and enjoy. I do these a lot in lieu of sausage for a starter.
If you want to spend more money, get the same rack of American. It's very good as well and meatier.
If your fire is hot wrap the bones in foil because they will burn and that makes it look bad.
While I love a bone in leg of lamb, I am the only one in my household that will eat it so rarely do I cook them. Growing up my mother cooked one at least once a month. She started her oven very high at 450-475 for thirty minutes then 350 to finish.
The frenched racks are a good starting point. You can get two at Sams for about 20 bucks or so. Trim them a bit, season with whatever you like, Rosemary, salt and pepper and rub with olive oil. I also coat mine in pesto. Grill them whole until medium rare, rest for ten minutes then slice into chops. Dab of sea salt on the exposed meat and enjoy. I do these a lot in lieu of sausage for a starter.
If you want to spend more money, get the same rack of American. It's very good as well and meatier.
If your fire is hot wrap the bones in foil because they will burn and that makes it look bad.
Posted on 7/18/11 at 9:15 am to Martini
quote:
Growing up my mother cooked one at least once a month. She started her oven very high at 450-475 for thirty minutes then 350 to finish.
That is my method as well for bone in Leg of lamb. The rack is the best place to start as someone new to lamb because you can cook them more like a bone in ribeye (smaller version of course) Marinate for thirty minutes and cook for a minute or two (depending on size) in cast iron then flip over and place in 350 oven to finish to medium rare. I hate mint with lamb so I usually make a chimichurri to accompany chops. Freshly processed lamb is fantastic!
Back to top
Follow TigerDroppings for LSU Football News