Well Done

Lamb Cooked 3 Ways

September 30, 2013

Lamb 5

Lamb Cooked 3 Ways

Cooked low and slow, lamb shanks become rich with complex flavors.  Lamb shoulder is also a great choice for slow cooking.  Good value cuts are: Shoulder Chops, Stew Meat, Ground Lamb, and Leg Steak.

The USDA recommends cooking all whole muscle cuts of lamb to at least these temperatures to ensure that potentially harmful bacteria are destroyed.  Some people may choose to cook their meat to lower temperatures, depending on preference.  Ground lamb should be cooked to 160 degrees. 

Desired Doneness:

Medium – Target Temperature 145 Degrees, Texture Warm/Firm, Center Color Pink

Medium Well – Target Temperature 155 Degrees, Texture Very Warm/Firm, Center Color Gray – Tinged With Pink

Well Done – Target Temperature 165 Degrees, Texture Hot/Dense/Hard, Center Color Gray

Best Cooking Methods For Lamb

Shoulder Blade Chops (Shoulder): Braise, Broil, Grill, Roast, Pan-Fry, And Stew

Rib Chops (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté

Loin Chops (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté

Whole Leg (Leg): Braise

Leg – Boned, Rolled, Tied (Leg): Grill, And Roast

Rack of Lamb (Loin): Broil, Grill, And Roast

Crown Roast (Loin): Roast

Top Round Roast (Leg): Braise, Roast, And Stew

Stew Meat (Various): Braise, And Stew

Sausages (Various): Braise, Grill, Roast, Pan-Fry, And Sauté

Shanks (Leg): Braise, And Stew

Lamb Chops 2 Ways

Classic Broiled: Preheat broiler. Arrange chops on broiler pan and season with kosher salt and pepper. Broil 4 to 5 minutes per side, or until target temperature. Remove pan from broiler, cover with foil and allow chops to rest 10 minutes before serving. 

Rosemary Garlic: Puree 6 garlic cloves with 2 Tablespoons fresh rosemary. Add 1/2 cup olive oil, kosher salt and pepper. Marinate chops 30 minutes or overnight. Grill over medium-high heat, or broil according to above directions.

Roast Leg of Lamb With Mint Jelly: Preheat oven to 450 degrees. Combine 2 Tablespoons kosher salt, 1 Tablespoon black pepper, 1 Tablespoon finely chopped fresh rosemary and 1/3 cup olive oil. Rub mixture all over roast. Make a few dozen small slits in lamb and insert garlic slivers. Place lamb in roasting pan and roast 10 minutes, reduce temperature to 325 degrees and roast until target temperature, about 1 1/2 hours. Cover with foil and let rest 15 minutes. Serve with mint jelly.  

Lamb 4

 

A Note About Grilled Steaks

July 1, 2012

A Note About Grilled Steaks

Steak is perfect for the grill.  A well marbled, cut thin and flat steak is made for searing over a bed of hot coals.  A grilled steak is mouthwatering if it is brown and crisp on the outside and pink & juicy on the inside.  There really isn’t an easier and less complicated dinner than a grilled steak with a green salad on the side.  Plus, the cleanup is practically effortless.  Most any cut of steak is great for grilling.  The classics are rib eye, New York, filet, tenderloin and porterhouse.  The lesser cuts are cheaper and usually every bit as tasty if they are marinated.  A flatiron, chuck, skirt steak, hangar steak, top sirloin or tri-tip are lesser cuts of steak that I tend to marinate overnight.  Steaks can be grilled as a single portion or larger steaks can be grilled whole and sliced for more than one.  A steak is best cut 1 to 2 inches thick.  If a steak is thinner, then the inside will be overdone before the outside is properly seared.  If a steak is thicker then the outside, it will start to char before the inside is ready.  Trim off all but a fourth of an inch layer of fat.  The less dripping fat means fewer flare-ups. 

 

Seasoning a steak is simple.  All you really need is kosher salt and freshly ground black pepper.  Some people like an herb crust.  Chopping fresh herbs together in any combination is great.  You can combine thyme, rosemary, oregano and/or oregano; however, you should always use rosemary.  Mix the fresh herbs with kosher salt and freshly ground pepper.  Rub onto the steak with some olive oil an hour or so before grilling.  You should take the steaks out of the refrigerator about 1 hour before grilling to allow the steaks to come to room temperature.

 

Clean your grill with a wire brush and then prepare a hot fire.  Oil the grill and put on the steaks. Your grill should be so hot that you shouldn’t be able to tolerate the heat for more than a couple seconds.   Cook for 5 to 6 minutes.  Turn the steaks over and cook for another 5 to 6 minutes.  If your steak has a border of fat then turn this onto the grill by holding the steak up with your tongs.  Sear the fat for 1 to 2 minutes.  After you flip your steaks you should start checking for doneness after about 2 minutes.  Press the back of your tongs into the steak.  If it is rare it will be soft.  If it springs a bit then it is medium rare.  If it is resilient then it is well done.  Keep testing by using the “back of the tong” method.  You can check by cutting into the steaks, but I really think that it is better not to cut into the steaks.  Keep working on the “back of the tong” method and you will become a good judge pretty quickly.  I think that it is a good idea to take the steaks off of the grill when they are a little less done than you want them to be.  They will continue to cook while they rest.  A 1 inch steak will be grilled rare in about 8 minutes and for medium it should take about 12 minutes.  Check your fire while the steaks are cooking.  Move the coals as needed to make the fire hotter or cooler.  If your fire flares up then move the steaks out of the flames right away or the fire will burn up your steak.  This will form a black and acrid crust.  When you remove your steaks from the grill let them take a little rest for a few minutes before serving.  Resting stabilizes the internal juices so that they don’t run out excessively when you cut into the steaks.  If you are not going to serve right away, make sure to cover loosely with aluminum foil to help keep warm.  Don’t seal tightly or they will continue to cook. 

Happy Grilling!

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