Every now and then, when it comes to cooking lamb, a number of people may automatically and fervently proclaim they dislike the idea. As a result, cooking lamb has never really gotten the positive recognition it should deserve. Lamb is as versatile as it is flavorful because it can be cooked in various ways such as stewed, grilled, sautéed, or roasted.
Unlike the mutton of old, lamb is usually 5-12 months old sheep and its flavor is quite mild, especially for those domestically raised lamb. When purchasing lamb, you may make a judgment from the color since it is the best indicator of quality. Good meat should be more pinkish than deep red, and it should be tender, yet firm to the touch.
Roast Lamb With Rosemary Uncooked
Lamb Rib Meal With Peach and Macademia Chutney
My favorite lamb dish grilled lamb chops. To cook this dish, you should prepare the following:
- 6 (1 inch thick) shoulder blade lamb chops
- 1 cup firmly packed fresh minced mint
- 1/2 cup white wine vinegar
- 2 tsp. sugar
- 1 tablespoon. water
- 3/4 cup plain yogurt
- 2 cloves minced garlic.
First, mix all ingredients except chops together. Transfer 2 tablespoons into a small bowl and add 1 teaspoon water. Cover chops with remaining marinade and chill overnight. Grill over charcoal for 5 minutes on each side for medium or rare, longer for well done. At last, transfer to platter and drizzle with reserved mint sauce. Now serve it and wait for praises.
Indian Lamb Cooking
Next, I want to introduce an Indian way of cooking lamb. You need prepare the following:
- 1/2 cup plain yogurt
- 2 cloves garlic, finely chopped
- 1/2 teaspoon cumin seeds
- 1 pound boneless lamb cut into 1/2-inch cubes
- 3 tablespoons butter
- 1 medium onion cut into thin slices
- 1 tomato cut in small pieces
- 4 cloves
- 1 cinnamon stick broken in half
- 2 whole cardamom
- 1 large bay leave
- 1 1/2 cups basmati rice washed and soaked for 30mts
- 2 3/4 cups water
- 1/3 cup chopped cashews
- 3 green chilies cut lengthwise
- 1/4 teaspoon pepper, Salt to taste
- 1/4 teaspoon of cumin powder and coriander powder each
- 2tsp of chilli-powder
- 1/4 teaspoon turmeric and 1 tsp of Garam masala.
First, add the yogurt, ginger garlic paste and all the above mentioned spices, vinegar and the Lamb pieces in a bowl and refrigerate for 20 minutes. Then, add in a Pan some butter, bay leaf, cloves, Cinnamon, cardamom, cumin seeds and onion. Fry them until they become light brown Then, add the green chillies, tomatoes and the mixture we prepared and cook it in a low flame for 15 to 20 minutes so that the raw smell disappear.Then add the soaked basmati rice to this mixture. Cook this for 30 minutes.
Generally, lamb should be cooked at low temperature and frozen lamb does not need to be thawed before cooking. The cooking time required depends on the cut and thickness of the meat. Boned or rolled roasts require more cooking time.