Volume 10, Issue 073 - April 12, 2006

Greetings ,

If you are a fan of lamb chops or rack of lamb, today's recipes are outstanding. For more cooking techniques and tips...read on.

Braising Lamb:

Braising is a moist heat cooking method where lamb cuts are browned and cooked in a small amount of liquid. The liquid produces steam which helps tenderize the meat. Thus, this method of cooking is perfect for both small and large less tender cuts of lamb such as neck slices, shoulder cuts, riblets, breasts and shanks. A wide variety of lamb dishes may be braised.

To braise, heat a small amount of oil, fat or butter in a heavy frying pan and brown lamb on all sides. (The lamb may first be dusted with seasoned flour.) Pour off drippings and season as desired. Add a small amount of liquid such as water, vegetable juice or soup and vegetables, if desired. Cover pan tightly and cook at low temperature until tender. A sauce or gravy can be made from the cooking liquid, if desired.

Approximate Timetable for Braising Lamb:

Tip: A tight-fitting lid holds in the steam thus making the braised meat more tender.

Broiling Lamb:

Preheat broiler according to manufacturer's instructions. Place well trimmed lamb on rack in broiling pan and broil approximately 3 to 6 inches from heat source. Turn lamb over halfway and broil on second side until desired degree of doneness. Broiling time will vary depending on thickness and type of lamb cut. Use tongs to turn chops and steaks. Don't use a fork as it will pierce the meat and allow juices to escape.

Approximate Timetable for Broiling Lamb:

 Stewing Lamb:

Stewing is a method where small meat pieces are cooked gently in liquid to completely cover the meat and vegetables, if desired.

To stew lamb, brown lamb on all sides in a small amount of oil, fat or butter. Cover with liquid and season. Add vegetables if desired. A stew can be simmered in a pot on the stove, a crock pot or cooked in a covered casserole in the oven.

Stewing tenderizes the lamb meat and allows the flavors of the ingredients to blend.

Tip: Make sure that liquid just simmers as boiling dries out and toughens the meat.

Grilling Lamb:

Because of its natural tenderness, lamb is ideal for grilling. Butterflied leg of lamb, lamb chops and steaks, kabobs and ground lamb patties are perfect for grilling. Other cuts include bone-in leg of lamb shoulder, rack and loin roasts, and ribs.

Boneless rolled roasts should be as round (cylindrical) as possible for even cooking. Steaks and chops should be at least 1-inch thick. Meat cubes for the skewer should be as uniform in size as possible.

Trim chops, steaks and roasts of fat before cooking to eliminate smoke and fire flare-ups. Use tongs to turn lamb.

To grill, stack charcoal briquettes in a pyramid and preheat coals about 20 to 40 minutes; coals will be bright red and covered with gray ash. Because moderate temperatures are best for lamb, spread coals evenly apart.

Place chops, steaks, patties, kabobs and butterflied leg on a rack approximately 4 inches from coals. Cook to desired degree of doneness.

Chops, steaks and patties must be turned over halfway through cooking. Turn kabobs over several times and butterflied legs every 10 minutes during cooking. Grilling time will vary depending on the thickness and cut of lamb.

For rotisserie cooking, choose only compact, cylindrical lamb roasts for best results. Insert the rotisserie rod lengthwise through the center of the roast and test for balance by turning the rod in your hands. Make sure the meat is fastened securely to the rod so it won't slip during cooking. Be sure to follow the manufacturer's instructions for grilling with a rotisserie.

Timetable for Grilling Lamb:

Source: American Lamb Board

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 with Frisée, Fingerling Potatoes, Figs,
Shaved Parmesan and Thyme Vinaigrette

Total Time: 60 minutes or more
Lamb Cuts: Rack, Chops (rib, rack, shoulder, center cut)
Category: Grilling, Entrée
Servings: 4
Preparation Time: 45 minutes
Cook Time: 15 minutes

Ingredients:

3/4 pounds fingerling potatoes, small, washed, patted dry
1 tablespoon olive oil
salt and pepper to taste
10 black mission figs
1 cup aged balsamic vinegar
1 sprig thyme
2 American Lamb racks, frenched, trimmed of all excess fat, cut into double chops, for a total of 8 chops
2 small heads friséé, washed and trimmed (if frisée is not in season, substitute red leaf lettuce)
parmesan cheese shavings

Champagne Vinaigrette

1 tablespoon champagne vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon thyme, finely chopped
salt and pepper to taste

Preparation:

Toss the potatoes in a bowl with the olive oil. Season with salt and pepper to taste. Place in a single layer on a sheet pan. Roast the potatoes in the oven at 375 degrees F until tender, approximately 20 to 25 minutes, (test with a fork for doneness). Keep warm. Trim off the tops of the figs and split in half lengthwise. Set aside.

In a sauce pan, simmer the balsamic vinegar and the thyme spring over medium heat until the vinegar reduces to about 2 ounces or reaches a syrup consistency (about 20 to 25 minutes), taking care not to scorch. Strain and put aside.

Season the lamb with salt and pepper. Grill until the internal temperature reaches 145 degrees F, approximately 5-7 minutes per side. Let meat rest for 7 minutes.

To make the vinaigrette:

Place the champagne vinegar in a bowl, slowly whisk in the olive oil, add the chopped thyme, season with salt and pepper to taste.

To serve:

Place a bunch of the frisée in the center of each plate. Place about 3 potatoes and 5 fig halves in and around the frisée. Place 2 double lamb chops crossed on top in the center of plate. Drizzle a teaspoon of the champagne vinaigrette in and around the mixture. With a vegetable peeler, shave several pieces of the parmesan cheese on top. Drizzle with a teaspoon or two of the balsamic reduction.

Wine Pairing Tip: Chianti Classico or Barbaresco

Source: American Lamb Board

Pan-Broiling Lamb:

Pan-Broiling is cooking in a pan without oil, fat or water being added to the pan. Place lamb in a heavy frying pan and cook on both sides until lamb is browned and to desired degree of doneness.

Pan-Frying Lamb:

Pan-Frying is a simple and quick cooking method for smaller lamb cuts in a pan containing a small amount of oil, fat or butter. This method is perfect for small, tender cuts of lamb such as chops and steaks or ground lamb patties.

Tips: Look for lamb cuts with even thickness. Pat meat dry before frying.

Roasting Lamb:

Roasting is a dry heat cooking method where the lamb is cooked in an oven.

To prepare a lamb roast, simply place roast fat-side up on rack in open roasting pan, sprinkling with seasonings, as desired. Insert meat thermometer in the thickest muscle, being careful not to let the thermometer rest against a bone or in fat or the temperature reading will be inaccurate. Do not add water. Do not cover.

Roast to desired degree of doneness, following approximate time on timetable chart. Remove roasts from oven when thermometer registers about 10 degrees lower than the desired doneness. Allow to stand in a warm place for 10 to 15 minutes after removal from the oven to make slicing easier. During this period, the roast will continue to cook and internal temperatures will rise.

*Note: Larger roasts may take less roasting time per pound than smaller roasts.

Timetable for Roasting Lamb:

Notes: Cooking timetables may be used as a reference guide for the preparation of lamb. However, these timetables are guidelines only as variations in cuts and cooking equipment will alter times.

A meat thermometer is the best tool to determine the doneness of lamb. Insert the meat thermometer into the center of the meat, being careful not to touch any fat, bone or the bottom of the pan. In general, ground lamb should be cooked to an internal temperature of 160 degrees F. Steaks and roasts should be cooked to 145 degrees F (medium-rare), 160 degrees F (medium) and 170 degrees F for well.

Source: USDA

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Pacific Rim Lamb Rib Chops with Stir-Fry

Total Time: 60 minutes or more
Lamb Cuts: Chops (rib, rack, shoulder, center cut), Ribs/Riblets
Category: Entrée, Grilling
Servings: 8
Preparation Time: 20 minutes
Cook Time: 20 minutes

Ingredients:

8 American Lamb rib chops, 1/2-inch thick
1/3 cup lite soy sauce
4 cloves garlic, finely chopped
1/4 cup hoisin sauce
2 tablespoons grated gingerroot
1 large onion, sliced
1 cup sliced celery
4 medium red bell peppers, sliced
2 packages (6 ounces each) brown mushrooms, quartered
2 cups broccoli florets
3/4 pound snow peas, trimmed

Preparation:

In small bowl combine soy sauce, garlic, hoisin sauce and gingerroot. In large glass baking dish arrange lamb chops. Pour on 1/4 cup soy mixture, turning chops to coat. Cover and refrigerate for 30 minutes.

In large skillet, sprayed with nonstick cooking spray, cook onion over medium heat for 5 minutes, stirring occasionally. Add celery and cook 2 additional minutes. Mix in bell peppers, mushrooms, broccoli, peppers and remaining soy sauce mixture. Cook for 4 minutes. Stir in pea pods, turn off heat, cover and let stand for 5 minutes.

Broil lamb chops 4 inches from source of heat for 3 to 4 minutes per side, turning once or to desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium and 170 degrees F for well. Mound vegetables on plates and top each with lamb rib chop.

Source: American Lamb Board