Volume 10, Issue 072 - April 11, 2006

Hello ,

Lamb is a healthy, versatile meat. Following are some common American Lamb cuts that you will find at your local retailer or Foodservice distributor, along with preparation suggestions.

• Shanks: Braise
• Breast: Braise; Grill
• Shoulder: Roast
• Rack: Roast; Grill
• Loin: Broil; Grill
• Sirloin: Roast
• Whole Leg: Roast

For the Full Chart with Illustration, click here.

American Lamb Board How to buy, store and prepare lamb. Food service cuts available; plus recipes, sauces, and serving ideas for cooking.

Grilled Rack of Lamb, Summer Vegetable Salad, Basil and Charred Tomato Vinaigrette

Total Time: 60 minutes or more
Lamb Cuts: Rack
Category: Salads, Grilling, Entree
Servings: 8
Preparation Time: 35 minutes
Cook Time: 25 to 30 minutes 

Ingredients:

Skordalia:
Makes about 3/4 cup

1 tablespoon almonds
3 large garlic cloves
1 small potato, boiled with skin, chopped (use warm)
1/4 teaspoon coarse salt
1/4 teaspoon white pepper
3 tablespoons white vinegar
3 tablespoons sparkling water

Vegetable Salad:

1/4 cup extra virgin olive oil, divided
1 yellow bell pepper
1 green bell pepper
1 zucchini, cut into 1/2-inch thick strips
1 ear corn, husk removed
1 small eggplant, sliced 1/2-inch thick
1 small red onion, sliced 1/2-inch thick
8 leaves arugula
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Charred Tomato Vinaigrette:
Makes about 1 1/2 cups

5 plum tomatoes
1/3 cup plus 1 tablespoon extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon sherry vinegar
1 clove garlic, finely chopped
1 teaspoon granulated sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Rack of Lamb Salad:

2 American Lamb racks, frenched
2 tablespoons olive oil
salt and pepper to taste
2 cups arugula leaves

Preparation:

Skordalia:

In food processor, grind almonds until very fine. Add garlic, potato, salt, pepper and process until smooth. Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.

Tip: Can be prepared day ahead. Bring to room temperature the day of use.

Vegetable Salad:

Brush vegetables with 2 tablespoons oil. Grill peppers, zucchini, corn, eggplant and onion over medium-hot coals. Turn and grill on both sides. Peel and seed peppers, cut into 1-inch pieces. Cut other vegetables into 2-inch pieces. Cut corn off cob. Place all grilled vegetables and arugula in bowl. Combine vinegar, remaining 2 tablespoons oil, basil, salt and pepper. Pour over vegetables and gently toss.

Charred Tomato Vinaigrette:

Toss tomatoes with 1 tablespoon oil. Cook on grill or in hot oven for 5 to 6 minutes. Cool, peel, remove seeds and finely chop, drain. In medium bowl, combine tomatoes, vinegars, garlic, sugar, cumin, salt and pepper. Whisk in oil until well blended.

Rack of Lamb Salad:

Brush racks with oil, season with salt and pepper. Grill racks meat-side down, over medium-hot coals. Cook for 8 minutes, turn racks. Cook 8 additional minutes or to desired degree of doneness. Use meat thermometer to test lamb, 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Cover and let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Cut each rack between bones into chops.

To assemble:

In the center of 8 plates, place 1/2 cup vegetable salad. Place 1 chop on top. Put a heaping spoonful of Skordalia on chop and lean a second chop against the first. Generously drizzle plate with tomato vinaigrette and top with arugula leaves.

Source: American Lamb Board

Cooking Temperatures:

For safety, the USDA recommends cooking lamb patties and ground lamb mixtures, such as meat loaf to 160 degrees F on a meat thermometer.  However, whole muscle meats, such as steaks and roasts may be cooked to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done).  For approximate cooking times for use in meal planning, see the following chart.

Times are based on lamb at refrigerator temperature (40 degrees F).  Remember that appliances and outdoor grills can vary in heat.  Use a meat thermometer to check for safety and doneness of lamb.

Source: USDA

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Gyro-Burger with Yogurt Sauce

Total Time: 30 minutes or less
Lamb Cuts: Ground Lamb
Category: Sandwiches and Burgers, Grilling
Servings: 4
Preparation Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

1 pound ground American Lamb
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 pita bread rounds (6-inch), halved crosswise
1 cup chopped fresh spinach or lettuce
Yogurt Sauce (Recipe follows)

Preparation:

In large bowl, combine oregano, garlic powder, pepper, onion powder, cumin and salt. Add lamb, mix well. Form into 4 patties, about 3/4-inch thick. Grill over medium coals or broil about 5 minutes on each side or to desired degree of doneness.

Yogurt Sauce

Ingredients:

3/4 cup plain low-fat yogurt
1/2 medium cucumber, peeled and chopped (about 2/3 cup)
2 green onions, thinly sliced
1 tablespoon chopped fresh mint or 1 teaspoon dried mint, crushed
1/4 teaspoon granulated sugar
1/4 teaspoon garlic powder
salt, optional

Preparation:

In medium bowl, combine yogurt, chopped cucumber, sliced green onion, mint and sugar. Split open each pita half forming a pocket. Place gyro-burger in each pocket, top with chopped spinach and yogurt mixture.

Source: American Lamb Board

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