Cooking Lamb Quick or Slow?
Like all types of meat, there are various ways to cook your lamb. Should you cook it quick or slow; on high heat or low heat? Well this really depends on the cut of lamb that you are cooking. Here are some tips to help you experience the full flavour and texture of various lamb cuts.
Cooking Lamb Slowly
When you’re cooking a shoulder or a leg of lamb, we recommend slow cooking. This will help to make the meat as tender as possible, almost melting in your mouth when cooked. Here is a delicious recipe for slow cooking a leg of lamb with garlic, lemon and oregano. You can do the same with a shoulder, simply varying the cooking time based on weight.
- 2kg boneless leg of lamb
- Olive oil
- 6 garlic cloves in large slices
- 1 head of garlic, skin on
- 4 teaspoons dried oregano
- 2 lemons, cut into wedges
- 1/2 cup beef stock
- Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Rub the leg of lamb with a little olive oil and sprinkle with salt and cracked black pepper.
- Lightly brown the lamb on all sides, turning as necessary. Once browned, transfer lamb to a plate.
- Use a sharp knife to cut slits into the meat and fill with the garlic slices.
- Slice the extra head of garlic in half through the middle and place in the bowl of a slow cooker. Place the lamb on top, sprinkle with oregano and add the lemon and stock.
- Cover and cook for around 90-180 minutes or according to your slow cooker’s instructions.
- Transfer lamb to a plate, cover and rest for 10 minutes.
- Slice the lamb and serve with juices.
Cooking Lamb Quickly
If you are in the mood for a quick and hassle-free dinner, lamb cutlets or lamb backstraps are delicious cuts of lamb that can be cooked quickly! Grilling is the perfect method of cooking for both types of lamb, making a delicious and easy dinner. Here is a fantastic recipe for za’atar-crusted lamb cutlets on the grill. You can use this marinade for lamb backstraps before grilling them also.
- 18 lamb cutlets, French trimmed
- 2 tablespoons finely chopped thyme
- 2 tablespoons sesame seeds
- 1 tablespoon sumac
- Combine thyme, sesame seeds and sumac in a large ceramic bowl. Add the lamb and gently toss until well combined.
- If you have the time, cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
- Preheat a barbecue on high and season the lamb cutlets with salt and pepper.
- Grill on the barbecue for 2 minutes each side for medium or until cooked to your liking.
- Transfer to a plate and cover with foil for 5 minutes to rest before serving.
So there you have two delicious recipes for different cuts of lamb. Whether you’re in the mood for a quick and easy dinner or a slow-cooked meal, you can choose one of these dishes. Enjoy!
**Today’s lamb cutlets and leg of lamb recipes are courtesy of Taste.com.au