Cook Lamb
Gail Said:
best way to cook lamb chops please?We Answered:
barbewue. yum :)Sherri Said:
How long should I cook lamb cutlets for?We Answered:
This is info from the USDA.............How to Handle Lamb Safely
Raw Lamb. Select lamb just before checking out at the register. Put packages of raw lamb in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce that will be eaten raw such as salad.
Take lamb home immediately and refrigerate it at 40 °F or below. Use ground lamb or stew meat within 1 to 2 days, lamb chops, roasts, and steaks within 3 to 5 days or freeze at 0 °F or below. If kept frozen continuously, it will be safe indefinitely.
It is safe to freeze lamb in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with storage wraps or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the lamb. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4 months.
Ready-Prepared Lamb. For fully-cooked, take-out lamb dishes such as Kabobs, Gyros, or Chinese food, be sure they are hot at pickup. Use cooked lamb within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F or below in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared lamb dishes. For best quality, use within 2 to 3 months.
Safe Thawing
There are three safe ways to thaw lamb: in the refrigerator, in cold water, and in the microwave. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground lamb, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer.
Once the raw product thaws, it will be safe in the refrigerator 3 to 5 days (for roasts, steaks, and chops) and 1 to 2 days for ground lamb before cooking. During this time, if you decide not to use the lamb, you can safely refreeze it without cooking it first.
To thaw lamb in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the lamb in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of lamb may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.
When thawing lamb in cold water or in the microwave, plan to cook it immediately after thawing. Never thaw on the counter or any other location at room temperature.
Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may potentially have been held at temperatures above 40 °F, where bacteria multiply rapidly.
It is safe to cook frozen lamb in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen lamb in a slow cooker.
Safe Cooking
For safety, the USDA recommends cooking lamb patties and ground lamb mixtures such as meat loaf to a safe minimum internal temperature of 160 °F as measured on a food thermometer. However, whole muscle meats such as roasts, steaks, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources.
Times are based on lamb at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a food thermometer to check for safe cooking and doneness of lamb.
Approximate Lamb Cooking Times °F
Cut of Lamb Size Cooking Method Cooking Time Internal Temperature
Lamb Leg, bone in 5 to 7 lbs. Roast 325° 20 to 25 min./lb. Medium rare 145°
25 to 30 min./lb. Medium 160°
30 to 35 min./lb. Well done 170°
7 to 9 lbs. Roast 325° 15 to 20 min./lb. Medium rare 145°
20 to 25 min./lb Medium 160°
25 to 30 min./lb. Well done 170°
Lamb Leg, boneless, rolled 4 to 7 lbs. Roast 325° 25 to 30 min./lb. Medium rare 145°
30 to 35 min./lb. Medium 160°
35 to 40 min./lb. Well done 170°
Shoulder Roast or Shank Leg Half 3 to 4 lbs. Roast 325° 30 to 35 min./lb. Medium rare 145°
40 to 45 min./lb. Medium 160°
45 to 50 min./lb. Well done 170°
Cubes, for Kabobs 1 to 1½" Broil/Grill 8 to 12 minutes Medium 160°
Ground Lamb Patties 2" thick Broil/Grill 5 to 8 minutes Medium 160°
Chops, Rib, or Loin 1 to 1½" thick Broil/Grill 7 to 11 minutes Medium rare 145°
15 to 19 minutes Medium 160°
Leg Steaks ¾" thick Broil/Grill 4" from heat 14 to 18 minutes Medium rare 145°
Medium 160°
Stew Meat, pieces
1 to 1½"
Cover with liquid; simmer 1½ to 2 hours Medium 160°
Shanks ¾ to 1 lb.
Breast, Rolled 1½ to 2 lb. *Braise 325° 1½ to 2 hours Medium 160°
*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.
Jill Said:
How would you cook lamb patties?We Answered:
LAMB PATTIES1 lb. ground lamb
2 tbsp. dry bread crumbs
1 tbsp. parsley flakes
1/2 tsp. salt
1/4 tsp. dill weed
1 egg
1 clove garlic, crushed
4 sliced bacon
Mix thoroughly meat, bread crumbs, parsley, salt, dill weed, egg and garlic. Shape mixture into 4 patties. Wrap bacon slice around edge of each patty, secure with wooden picks. Place patties on rack in broiler pan. Broiling time 15 minutes, turn once.
Karen Said:
can i cook lamb loin chops in the oven?We Answered:
Lamb chopsWhole Garlic Bulbs ( cut in half)
Rosemary
Prosciutto
White Wine
Salt and Pepper
Pre heat your oven to 200 C (sorry I don't know Fahrenheit), cut the garlic in half and place in a tray, put some rosemary and olive oil in a Morter and Pestle and mash lightly, rub all over the lamb. Place the lamb on the garlic and drape one piece of prosciutto over each chop. Season with salt and pepper, and pour wine into the pan just under the level of the lamb, put in the oven for 15 Min's. When you take the lamb out of the oven remove from the tray and allow to rest for 5 - 10 Min's, in this time, remove the skin from the cooked garlic and mash, heat the pan with all the cooking juice and oil in, deglaze the pan with some white wine and reduce, season, and now you have a perfect gravy. Serve with roasted vegetables.
Tanya Said:
Best way to cook lamb cutlets?We Answered:
Here's some good ways to cook lamb...Gloria Said:
What is the best way to cook lamb steaks?We Answered:
Peppered Lamb Chops ---Ingredients
4 lamb loin chops
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 teaspoons crushed peppercorns
1 teaspoon Dijon mustard
1/4 teaspoon thyme
1 clove garlic, minced
Directions
1) Combine all ingredients and marinate at least 1/2 hour.
2) Broil or grill to desired doneness.
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Mustard Lamb Chops --
Ingredients
1/3 cup dry breadcrumb
2 garlic cloves, crushed
1/2 teaspoon thyme
1/4 teaspoon pepper
1/4 cup Dijon mustard
4 shoulder lamb chops, trim off excess fat, slash the edges
Directions
1) Combine, crumbs, thyme, garlic& Pepper.
2) Stir in 3 tbsp of mustard.
3) Brush chops all over with the remaining mustard.
4) Broil 4" from heat source for 5 minutes.
5) Turn over and spread crumb mixture on top of chops.
6) Broil,for 2-3 minutes or until desired doneness and the topping is golden.
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Grilled Rosemary Lamb Chops --
Ingredients
2 teaspoons minced garlic
1 teaspoon rosemary
1/2 teaspoon thyme leaves
1 dash cayenne pepper
1 teaspoon sea salt
1/4 cup lemon juice
2 tablespoons olive oil
4 lamb chops, about 3/4-inch thick
Directions
1) Mix ingredients except for lamb in a bowl.
2) Place the chops in a container to marinate. I use a zip lock bag.
3) Pour ingredients over chops, making sure both sides are well covered.
4) Let marinate overnight. The longer the better, but give them at least one hour.
5) Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
6) Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.
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A Pot of Lamb Chops --
Ingredients
1 cup breadcrumbs
1/2 cup parmesan cheese, grated
2 garlic cloves, crushed
1/2 cup fresh parsley, chopped
1 tablespoon olive oil
10 baby potatoes, finely slice
1 large onion, finely sliced
12 lamb chops, well trimmed
1/4 cup white wine
1/4 cup water
1 (500 g) can tomatoes, drained and chopped
salt and pepper
Directions
1) Preheat oven to 190°C (375°F).
2) Mix together breadcrumbs, parmesan, garlic and parsley. I use my processor, processing the crumbs first.
3) Brush bottom of casserole dish with oil. Place all of the potatoes in a layer and then top with all of the onions in a layer. Just cover this with equal parts wine and water. Season with salt and pepper to taste.
4) Next, layer with 1/3 tomatoes and 1/3 crumbs mixture. Layer with 6 chops.
5) Layer again with 1/3 tomatoes and 1/3 crumbs. Then a add the rest of the chops.
6) Layer with the last of tomatoes and crumbs. Sprinkle with olive oil.
7) Bake in oven for 1- 1 1/2 hours until chops are tender.
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Lamb Chops for the BBQ or Grill --
Ingredients
1 kg lamb chop
1/4 cup ketchup
1 teaspoon lemon pepper
1/4 cup lemon juice
1/2 teaspoon dried rosemary leaves
1/3 cup olive oil
1 small onion, grated
1 garlic clove, crushed
Directions
1) Trim excess fat from lamb.
2) Combine lamb with all the ingredients, cover and refrigerate for several hours or overnight.
3) Just before serving, drain lamb from marinade.
4) Grill or BBQ chops until tender.
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Dundee Marmalade Lamb Chops --
Ingredients
4 leg lamb chops
2 1/2 fluid ounces vinegar
1/2 teaspoon ground ginger
4 tablespoons keiller's marmalade or robertson's marmalade
4 slices oranges, for garnish
2 ounces unsalted butter
2 1/2 fluid ounces water
1/2 teaspoon paprika
salt and pepper, to taste
Directions
1) You will need a frying pan with a heavy base and a close-fitting lid.
2) First, brown the chops in the butter.
3) Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
4) Place a generous tablespoon of marmalade on the top of each chop.
5) Bring to a slow simmer and cook for 45 minutes on a very low heat.
6) If required, add a little extra water.
7) Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.