I watched this programme the other day - Masterchef, and I swear with the kiss of life the sheep could have been brought back to life! According to the chefs, it was all right!
I don't like lamb that rare, I like it to be firm with just a little hint of pink flesh in the centre.
Masterchef is awsome.
I agree tho who wants to eat meat that's practically still alive and drawing breath??
I like my lamb well done and trust me I LOVE lamb its my fav meat but its got to be cooked and not still saying baaaahhhh at me.
Cooked in a oven in a plate with « home made cubes of Charlotte potatoes « the lamb must be crusty outside, and soft rosé inside potatoes crusty outside soft outside, serve with green beans Enjoy
How to cook lamb ? ? ?
There's so many ways and it all depends on the cut.
Lamb cutlets, crumbed, using panko breadcrumbs, then shallow fried.
BBQ lamb chops, with a light sprinkle of Moroccan Seasoning and cooked on the BBQ or under the grill (broiler).
Leg of Lamb, roasted, always, with all the trimmings. (Just ask Meggsy).
Leg of Lamb, butterflied. With a good salad or roast vegies.
Lamb Shoulder, boned and rolled, done in an oven bag with half a teaspoon of garam masala.
Slow roast (125degC) for about 2-1/2 hours. Leave to rest in the fridge over night .
Then cut all the solidified fat away and cut into 3/4 inch cubes.
Lotsa lovely pink cubes of lamb, ready for the Rogan Jush.
Lamb Rack.
Just follow rgrman133's instructions.
Now you all know why I have a weight problem.
ps. Don't forget kidneys on toast for breakfast.
I don't eat lamb. Don't care for the taste of it.
Brandie
Yes I agree, just pink and juicy like something else I enjoy very much.
If I see the muscle twitch it needs to go back in the oven. I like a pink strip in the middle
I love lamb! My favorite is lamb chops cooked many, many different ways! My only criterion is that they be on the tender side.
Lamb roast I like cooked on a vertical rotisserie and slowly shaved for a Greek style gyro with lettuce, tomato and tzatziki.
Generally I like it cooked more in a Mediterranean style (Greek, Turk, Arab, or Israeli than any European style.
Any cut of lamb is delicious, but I prefer a shoulder roast big enough to make lots of gravy because I LOVE lamb gravy on whipped potatoes. I peel and sliver thick slices of raw garlic, knife-insert them deep into the roast, lightly salt and brown in butter in a skillet on the stovetop, then sprinkle ground black pepper and roast in the oven in a lidded Dutch-oven for a couple hours at 375 degrees. Then skim the grease off the drippings and make gravy. Then I serve it up with Crosse & Blackwell's mint sauce.
