From loin lamb chops and loin roasts to leg of lamb, this meat is gaining popularity because these cuts are not only lean but extremely tasty. Once thought of as the traditional meat of Easter, lamb is now a nutritious choice for meals year-round. If you plan to serve lamb at your Easter dinner (or anytime soon), try one of the following cooking methods:
Broiling and Grilling
These techniques can be used for both chops and butterflied leg of lamb, as well as kebabs made from the leg. To broil lamb chops (or kebabs), place the well-trimmed lamb on a broiler rack about 3 to 4 inches from the heat and cook for 3 minutes per side, turning once, for medium-rare. Or cook them on the grill over medium-high heat until done. To broil or grill a leg of lamb, have the butcher butterfly it for you and remove any visible fat. Grill or broil the lamb about 15 minutes per side, or until an instant-read thermometer registers 125ºF in the thickest part (the temperature will increase upon sitting). This will give you some lamb that is quite rare and also some that is nearly well done. Let the lamb rest for 10 to 15 minutes before slicing.
This technique uses dry heat and is good for a bone-in leg or a rack of lamb. Season the roast as desired and place it fat side up in a roasting pan. Place the lamb in the oven and roast for 30 minutes at 400ºF. Reduce the oven temperature to 350ºF and continue to cook for about an hour longer for medium-rare or until an instant-read meat thermometer inserted into the center of the roast registers 145ºF to 150ºF (be careful that the thermometer does not touch the bone). Take the lamb out of the pan and allow it to rest for 10 to 15 minutes before carving. And don’t forget to remove any fat before eating!