best way to cook lamb?

Answer 1

If you are talking bout leg of lamb, I make slits all over it and insert garlic, then rub rosemary, rock salt and olive oil over the skin and roast.
I sometimes fry my lamb chops plain or roast them in the oven, glazing them with honey, garlic, and rosemary.
lamb shanks are best roasted slowly in casserole dish in oven with herbs+spices to your taste
Lamb chunks can be fried with onions/garlic/herbs/spices, transferred to casserole dish, with stock and cooked slowly
Hope this helps!

Answer 2

As an Australian we love our lamb & I have had lamb cooked in just about every way that you can imagine. However the "best" i.e most flavoursome & tender way I have ever had it served is unfortunately also the most time consuming to prepare & cook. A New Zealand Mauri traditional way of cooking is called a Hungi ( no I have not checked the spelling ) , it involves usually a whole lamb & many assorted root vegetables. You dig a nice big hole somewhere , prefereably not in your own backyard. Throw in alot of wood (NOT treated wood i.e coppers logs pine treated with arsenic for the termites) , let it burn , more wood , burn ....you get the idea. Until you have a nice big heap of red hot coals. Add alot of volcanic rock , heat beads , bricks even (do not use river rocks as they explode with extreme violence when heated). You do not want anything actually still burning with flame, but by now you should have a significant 2-3 m2 (10 feet square ) of red hot smoldering coals. In wire baskets (large metal wire crab pots work great) , add you food , lamb by itself & veges (carrots , potatoes , pumkin , sweet potatoe ) any root type vege in other wire cages. Lay all this down on the coals, cover all food (traditionally with large palm/bananna leaves), use 6 ply board or something else that will both help to insulate & retain the heat as well as being structuraly sound enough to withstand the next step.
Cover with the sand/dirt you dug out to make the hole. You dont need that much 10cm (3inch) to give a nice thermal blanket. If you have left enough of a void in there, the oxygen does not get used up quickly & in about 6 hrs carefully remove sand & boards (without letting it all fall into your food, takes practice), remove food , serve & enjoy teh most succulent lamb you have ever tasted. This method is of course best left for large gatherings due to thew amount of preparation time. Works with other meats as well , full grown sheep/mutton , beef , fowl etc.
Second best is the tried & proven rotary spit.

Answer 3

In an oven, 180 degrees!

Get your joint of lamb and pierce it in a dozen or so places all the way around and in those cuts place slithers of raw garlic and strands of fresh rosemary.

Place this joint on top of an onion cut in half, kind of use the onion as kinda like stands, if you know what I mean!!!

Roast for the appropriate time that you enjoy!

While this is cooking reduce a bottle of red wine and three large twigs and a large onion chopped up of rosemary by half (simmer until in is half the amount) and then place enough white cane sugar to bring the sweet taste back and then strain all of the onion and rosemary out so you are left with a lovely red sauce with no bits in!!
Make up a corn flour solution (generally a cup of water with two big spoons of corn flour) bring your sauce back to the boil and add the corn flour mix slowly till it reaches the consistency that you like.

Remove the lamb from the oven and let it rest for 10 Min's before you carve!

Serve with vegetables of your choice!

Enjoy with a nice bottle of Rioja...

Answer 4

Place joint in foil in a roasting tin pour lemon juice all over add large pinches of rosemary thyme and oregano place bay leaves all over(all dried herbs) seal in the foil place in oven at 150C or lower and cook for 3-4 hours. It tastes yummy and the best way too cook lamb is very slowly. The Greeks do it this way and its called Kleftiko

Answer 5

Leg, shoulder or loin - stud with garlic and rosemary, sprinkle with salt and pepper and roast at 180 degrees C for 15 - 20 minutes per pound plus 15 minutes - the shorter time if you like it pink.

Lamb shanks - brown on hob, then place in casserole with sprig of rosemary, a little water and a tablespoonful of redcurrant jelly. Braise in oven on low heat for at least two hours.

Neck chops, stewing lamb - Irish stew. Brown meat in frying pan, then put into stewpan with sliced onions and potatoes. Add salt and pepper and a bay leaf, half cover with water, bring to boil and simmer gently for around an hour checking occasionally to make sure it isn't drying out.

Loin chops, chump chops - grill until nicely browned both sides

Answer 6

Buy a leg of lamb and butterfly it (or ask the butcher to do it for you). Marinate overnight with a mixture of
1 tub plain style yoghurt
1 tsp chilli paste or sambal oelek
1/2 tsp gnd cumin
1/2 tsp gnd coriander
2 cl. crushed garlic
1 tsp fresh ginger
juice of 1 lime
Preheat BBQ or grill, brush with oil, and place lamb on when really hot.
Cook about 30mins, depending on size. Rest lamb on a plate under foil for about 10mins before carving. Lamb is best when still quite pink on the inside, then it shouldnt be dry.
Have fun!!

Answer 7

pierce some holes in the meat and poke some rosemary inside, drizzle with a bit of oil and season. Put foil over the top and roast on a low heat in the oven for a long time, take foil off the last 15 mins to get the skin crisp.

Answer 8

Lamb Shanks are great gently braised with root vegetables, garlic and onions. Brown the shanks off first, then add the veggies and cover with gravy, braise for around 2 and a half hours. They taste amazing and there is so much meat on one shank, very economical.

Answer 9

Boil the lamb meat or ribs, skim off the fat, if any.
Transfer to a crock pot and put in some pcs of star anise, a stick of cinnamon, some pcs of cardamom.
Throw in potatoes, carrots, onions.
Turn to "High" and cook till tender
Yummy...

Answer 10

slowly roasted in the oven , rosemary is good with lamb bone it out and stuff it... but yer the key is in the slow cooking