Discovering the Art of Cooking Lamb: A Culinary Journey
Many people reflexively dismiss lamb as unappealing, often based on past experiences or preconceived notions about its taste. Yet, for those adventurous enough to explore, well-prepared lamb dishes rarely disappoint. In fact, nearly every person I’ve introduced to quality lamb recipes has become a fan, and that’s no exaggeration.
Historically, lamb didn’t receive the culinary respect it deserved, largely due to the older, gamey-tasting mutton that overshadowed it. However, modern lamb is much milder and more palatable, offering a versatile ingredient suitable for roasting, grilling, sautéing, and stewing alike.
Understanding Lamb: What Sets It Apart?
Lamb found in markets typically comes from sheep aged between 5 to 12 months. Unlike the robustly flavored mutton of previous generations, lamb’s taste today is subtler, especially when sourced domestically. American lamb is often grain-fed, which results in a milder flavor, whereas lamb from countries like New Zealand or Australia grazes on grass, imparting a slight earthiness. Both types are prized for different dishes and preferences.
How to Choose Premium Lamb
Selecting the best lamb starts with picking younger animals to ensure tenderness and a delicate flavor. The ideal cut features pale to deep pink meat that’s finely textured. Look for smooth, white fat and moist, red bone marrow in exposed bones. Avoid cuts with discoloration or dryness.
For roasting, a whole leg of lamb weighing between 6 and 9 pounds is popular. When buying, ask your butcher to leave the shank bone intact but cut the tendons, allowing the meat to shrink away from the bone during cooking. Also request the pelvic bone to enhance your sauce and ask to have the meat trussed tightly for even roasting and easier carving.
Breaking Down Lamb Cuts: Choosing the Right One for Your Dish
Rack of Lamb
Considered one of the more luxurious lamb cuts, the rack resembles the prime rib in stature. Typically, racks are ‘frenched’, with rib bones cleaned and exposed. These are often roasted whole or sliced into single or double rib chops, best when the silver skin and firm fat are trimmed away.
Riblets
Known in some circles as Denver-style lamb ribs, these tasty pieces come from the breast, consisting of seven ribs per rack. Perfect when marinated and slow-roasted or braised, they make excellent finger foods for gatherings, offering a unique twist on traditional barbecued ribs.
Loin Chops
These resemble miniature T-bone steaks, lean in texture and tender, ideal for quick grilling. Given their size, plan for 2 to 3 chops per person to satisfy appetites.
Ground Lamb
An excellent alternative to ground beef, ground lamb adds richness to dishes like burgers, meatballs, or shepherd’s pie. USDA recommends cooking ground lamb to an internal temperature of 165°F for safety.
Halved Leg
Perfect for smaller roasts feeding 4 to 5 people, this 3 to 4-pound cut is often semi-boneless. Remove the outer netting before seasoning and trimming excess fat, then retie with butcher’s twine for optimal roasting.
BRT Leg (Boned, Rolled, and Tied)
A popular cut weighing around 4 to 8 pounds, the BRT leg is versatile-perfect for roasting, grilling, or stewing. Keep in mind the layer of fat which will need to be trimmed before cooking.
Steaks
Cut from various parts like the chuck, shoulder, or leg, lamb steaks are generally one inch thick and excel with dry-heat methods such as sautéing or grilling for maximum flavor.
Shank
Taken from the lower sections of the front legs, lamb shanks are less costly and packed with flavor, especially when braised low and slow until tender. These make an elegant centerpiece for dinner while being surprisingly economical.
Classic Lamb Stew Recipe: Vibrant and Flavorful
This traditional lamb stew separates the cooking of vegetables from the meat to keep the veggies bright and crisp, rather than overly soft.
Ingredients for the Stew:
- 2 ½ lbs lamb leg or shoulder steaks, cut into 1 ½” cubes
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp all-purpose flour
- 3 tbsp olive oil
Toss lamb pieces with salt, pepper, and flour. Heat olive oil in a Dutch oven over medium-high heat and brown the lamb for 4-5 minutes.
Additions for Richness:
- 6 cloves garlic, finely minced
- 2 tbsp tomato paste
- ¼ cup all-purpose flour
Stir in garlic and tomato paste, cooking until the paste darkens slightly (about 2 minutes). Add flour and stir to coat evenly.
Liquid and Seasoning Components:
- 1 cup dry white wine
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp fresh thyme, minced
- 1 tbsp fresh rosemary, minced
- 2 bay leaves
- 1 ½ lbs Yukon Gold potatoes, peeled and chunked
Deglaze the pot with white wine and simmer for a minute. Add broth, Worcestershire sauce, Dijon mustard, herbs, and bay leaves. Simmer gently for 45 minutes. Add potatoes, cover, and cook until the meat and potatoes are fork-tender (30-40 minutes).
Preparing Vibrant Vegetables:
- 8 oz baby carrots, peeled
- 4 oz trimmed green beans
- 4 oz baby zucchini, halved
- 1 cup pearl onions (fresh or frozen, peeled)
Blanch each vegetable separately in boiling water, immediately shocking them in ice water to preserve texture and color. Drain and set aside.
Sauté Ingredients for Vegetables:
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
Melt butter and olive oil in a large sauté pan over medium-high heat. Add garlic and cook until golden (1-2 minutes). Add blanched vegetables and toss for a few minutes until warmed through.
Final Touches:
- 2 tbsp chopped fresh parsley
- Juice of half a lemon
- Salt and freshly ground black pepper to taste
Remove pan from heat, stir in parsley, lemon juice, and season to taste.
To Serve:
- 1 cup thawed frozen peas
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Stir peas and parsley into the stew just before plating. Serve the sautéed vegetables atop the stew for an elegant presentation that balances texture and flavor.
Seared Rack of Lamb with a Spiced Date, Chile, and Almond Crust
Ingredients:
- 1 dried ancho chile, stemmed and seeded
- 5 tbsp vegetable oil, divided
- 1 medium onion, diced
- 2 tbsp curry powder
- 12 pitted dates, chopped
- 4 tbsp sherry vinegar
- ¼ cup toasted slivered almonds, chopped
- 3 tbsp fresh mint, chopped, plus mint leaves for garnish
- Kosher salt and freshly ground black pepper
- Two frenched racks of lamb (7-8 ribs each)
- 1 ½ cups chicken broth
Soak the ancho chile in hot water until softened (about 15 minutes), then chop coarsely. Heat 3 tablespoons of oil in a sauté pan over medium heat. Sauté the onion until soft, about 10 minutes, then reduce heat and stir in curry powder. Continue cooking and stirring frequently until onions brown gently, about 20 minutes.
Combine the onion, chile, dates, and sherry vinegar in a food processor, blending into a smooth paste. Transfer this mixture to a bowl and mix in almonds and chopped mint. Season generously with salt and pepper.
Preheat oven to 425°F. Season lamb racks with salt and pepper. Heat remaining 2 tablespoons of oil over high heat in a large skillet. Sear lamb racks on all sides until browned, then remove from pan but do not clean the pan.
Allow lamb to rest for a few minutes. Reserve about ¼ cup of the chile-date paste. Spread the remaining paste evenly on the meat side of each rack.
Place lamb in a roasting pan (ideally on a rack) with the paste side facing up. Roast until thermometer reads 125°F for rare or 130°F for medium-rare-approximately 15 to 20 minutes, starting to check at 15 minutes. Remove lamb and loosely cover with foil, allowing it to rest for 15 minutes.
Discard excess fat from the skillet, add chicken broth, and bring to a boil, scraping to loosen browned bits. Reduce the broth by half, then whisk in the reserved chile-date mixture. Adjust seasoning to taste.
Carve the rack into one- or two-bone chops, serving 3 to 4 chops per person. Preserve as much crust as possible during slicing. Plate with sauce spooned around and garnish with fresh mint leaves.
Wine Pairing Recommendation: The rich, spiced flavors of this lamb shine alongside a youthful, medium-bodied Zinfandel with lively fruit notes.
Final Thoughts: Embracing Lamb in Your Culinary Repertoire
If you’ve followed this guide through to the end, you’re now better equipped to appreciate the many facets of cooking lamb. Don’t be daunted by unfamiliarity-begin with straightforward cuts like lamb chops, which when grilled correctly, offer melt-in-your-mouth tenderness and a flavor profile that may even surpass conventional favorites like pork or beef. Modern lamb is a gourmet delight worth experiencing.
