What's the best way to cook Lamb?

Question

At what temperature and for how long? I'm a bloke and therefore have no idea whatsoever, please explain s l o w l y!

Answer 1

The easiest way if this is your first time is to cook the lamb at about 180 degrees.

Preheat the oven to about 180 degrees
On the lamb, make slits into the meat
Push garlic slivers into the slits
And then follow by pushing sprigs of rosemary into the slits (this will show you where the garlic is so you can remove it before carving)
Rub whatever oil you fancy over the meat (I use Olive Oil)
Then season well with salt and pepper
Put it in the oven... 20mins per lb.. if you like well done, then an extra 10 mins on top, I always serve lamb pink but not bloody....

I'm assuming you mean a joint of lamb... if lamb chops, then puree garlic and rosemary with oil and seasoning and marinate for a couple of hours before grilling, alternatively, balsalmic vinegar and fresh mint.

Enjoy!

Answer 2

depends what joint it is. A steak just grill on medium for 15-20 mins. leg or joint roast slowly for 25-30 mins per 500g.
whatever you do always try to have the time to do it SLOWLY, and with moisture as in stock or wine. just put half an inch of fluid in bottom then add joint, oregano salt and pepper and rosemary. cover foil and cook for as long as you can, the longer you do it the lower temperature you can cook at. i do 150C for about 2.5 - 3 hours. again steas you can do the same way for one hour Enjoy

Answer 3

Seared Lamb Chops with Lamb Navarin

Brown the lamb cubes in batches in a little of the oil, then put in a sieve over a bowl to catch the juices. Heat the sunflower in a heavy bottomed pan until just smoking. Add browned lam cubes and all of the sugar. Cook over high heat until meat is caramelised. Add flour and reduce heat to medium. Cook the flour, stirring often, for about seven minutes.
Add the red wine and reserved lamb juices slowly. Stir constantly to thicken. Add salt, pepper, herbs de Provence, tomatoes and minced garlic and cook for 10 minutes. Add veal stock and simmer for one hour or until meat is tender. Cool, add fresh herbs and refrigerate overnight.

Drain the beans and put in a large stock pot with water to cover by at least one inch. Add garlic and bouquet garni and bring to the boil. Reduce heat to a simmer and cook beans for about 45 minutes until tender. Add salt and pepper to taste and let the beans cool in the cooking liquid.
For the braised celery bring the stock to the boil, blanch the celery batons and refresh in iced water. Drain well. When ready to serve, warm celery in butter until lightly browned. Season to taste.

To prepare the lamb racks, combine the herbs, shallot, cracked pepper and olive oil in a small bowl, coat racks with the herb mixture and marinade for at least two hours.
Preheat oven to 230C. In a sauté pan large enough to hold the lamb racks, heat the sunflower oil. Season the racks and brown on both sides, then place pan in preheated oven. Cook lamb until medium rare, turning racks every minute or so for about ten minutes (an instant read-thermometer should show 57-60C). Remove from oven and rest on cooling racks for three to five minutes. Discard the oil, but reserve the pan.
Heat the lamb navarin in the pan, used for the lamb racks. Start to reduce the liquid then add the cooked beans and reduce until almost dry. Pack navarin into a 75mm x 4mm ring mould (one per serving) and top with a light but even coating of breadcrumbs, mixed with olive oil and seasoning.
Toast the crumbs under a preheated broiler or with a torch. Cut lamb racks into eight double chops and place a chop next to each moulded "navarin". Garnish each plated with the braised celery and drizzle with any remaining juices from the navarin.

Answer 4

if its a leg of lamb then roast it in the oven on 175 for 2 to 2 and a half hours should be nice and tender

Answer 5

lamb is tastes best when u cook it at a medium heat but slowly....lamb is not like beef that when roasting you can roast it in a couple of hours...lamb should really take about 2-3hrs to cook properly and i agree with Blackberry she really knows her stuff.

Answer 6

It seems Blackberry knows her lamb.

Answer 7

If it's a roast, just like Blackberry says. It is wondeful that way!

Answer 8

grill it as requird nd top it wit honey
n joyyy

Answer 9

make sure its dead and throw it in the oven lol