Lamb can be a tough sell for many people. Between its reputedly strong flavor and not quite knowing how to cook it, we pass it over for more familiar cuts. But it's worth giving lamb a chance because when it's done right, a plate of tender flavorful lamb is a beautiful thing. When is the last time you had lamb for dinner?
You cook cuts of lamb just as you would any other meat. The most tender cuts are the lamb chops and these can be quickly cooked on the stovetop like pork chops or steaks. Leg of lamb and lamb shoulder are tougher cuts of meat and are best either roasted or braised slowly over the course of an afternoon. Rack of lamb also does best roasted in the oven.
Much of the "gamey" flavor that people talk about with lamb comes from the fat. Some people love this, others...not so much. If you're in the "not so much" camp, it can help to trim away as much of the fat from the exterior of the meat as possible. I also find that I like the flavor of lamb when it's cooked to medium or even medium-well, when it's just barely pink in the middle.
If you're new to lamb, try mixing ground lamb with some ground beef to make meatballs or burgers. This is an easy way to prepare lamb for the first time and helps introduce you to its flavor in a familiar context.
Since the meat is so rich and flavorful, I like it best when seasoned with herbs and spices that add some brightness and contrast. There are some classic flavor companions to lamb, like mint and lemon zest. Warming spices like cinnamon and black pepper bring out lamb's cozier side. Lamb also does well with fruits like pomegranates, apricots, and plums.
Some recipes to get your mouth watering!
• Simplest Cinnamon Lamb Stew
• Spiced Lamb Meatballs
• Cucumber and Mint Spiced Lamb Salad
• Rich and Meaty Lamb Ragu
• Braised Lamb Shanks and Root Vegetable Puree
• Spiced Lamb Burgers
What are your favorite lamb recipes?
Related: Leftovers Recipe: Lamb Pitas with Cucumber Mint Tzatziki
(Image: Bernd Juergens/Shutterstock)
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I'm making a butterflied leg of lamb, marinated in lemon juice, olive oil and a custom 'rub' that includes salt flakes, paprika, cumin, black pepper, rose petal, sumac, chili flakes, dried mint and oregano. I'll cook it for 15 mins in a very hot oven, then another 30 mins or so at medium.
I love lamb and it is the easiest meat to find grass-fed in my community(the same farmer who provided my poultry and eggs also raises sheep). Stuff grape leaves, cut a leg or shoulder roast into kebabs, braise lamb shanks for a truly memorable meal.
I love lamb, but it's the cost of it here in the US that limits my consumption of it. Ground lamb especially tends to be higher than even the best quality grass-fed ground beef, so it tends to be a splurge item for me. Rack of lamb? I wish.
We cook lamb often and often stock the freezer from http://www.8oclockranch.com/ . Even with shipping it is far less expensive than pastured lamb in my area. And the ground lamb is particularly delicious.
kid friendly favorites include lamb burgers both buy themselves and mixed quinoa and vegetables for lunch, lamb stews of all times, and braised neck. This very simple recipe is a great way to use up inexpensive neck of lamb. http://www.bbc.co.uk/food/recipes/neckoflambwithlemona_8863
I'm a huge fan of lamb, but I'm in the same boat as ScuttledCuttle, it tends to be a bit price prohibitive. Ground lamb around me averages $7 a lb, and of course better cuts are much higher. But it's been a while since I've had it and I'm totally craving a great lamb dish.
@ScuttledCuttle and @Lynell: I very rarely buy leg or rack of lamb because it is so expensive. Here in the UK, neck fillets are much cheaper, and are lovely braised with Moroccan spices and zucchini. Shoulder is cheaper than leg, and is delicious slow roasted, served with garlic and yoghurt sauce.
How about lamb stew on a cold night? http://7th-taste.com/2012/01/01/scottish-lamb-stew-with-barley-turnips-carrots-and-merlot/
This recipe for lamb shanks braised in Guinness (in the slow cooker) is heavenly. I made it a few times every winter and I always end up feeling like a real chef: http://www.food.com/recipe/slow-cooker-lamb-shanks-braised-in-guinness-18885
I definitely miss living in the UK, pearmelon. I loved the ready availability of lamb and tended to buy it more often than anything else. One more reason I'd go back in a heartbeat!
We get ours locally. A whole lamb is small and it is more economical to get the butcher to prepare all the cuts the way we like them. It's fun to get creative with spices. The most important tip is never overcook lamb.
My favorite dish is the one that is before me. My husband makes a killer lamb stew. The whole leg is fabulous cooked on the grill for a few hours. Crown roast is yummy.Chops are to die for.
Our favorite cut is lamb flanks. They're usually tossed or ground up because they're so small but they are wonderful on the grill or pan seared. Peel off the membrane, marinate, cook quickly, slice across the grain and stuff into pita with tzaziki sauce. Our friends in Virgina asked the local butcher for them and he just gave them several for free because he thinks they're useless.
There are a lot of sheep ranches in Nevada so it's cheap and easy for us to get local, custom butchered lamb but the stores still have imported lamb from New Zealand that costs twice as much.