Prepare to perfect the impressive lamb roast.
It’s also a good choice for any old Tuesday.
Work it into your weeknight routine with everydaylamb disheslike juicy burgers,comforting casseroles, or roasted chops.
Credit:GREG DUPREE; PROP STYLING: AUDREY DAVIS; FOOD STYLING: EMILY NABORS HALL
Here’s how to cook lamb for any occasion.
The leg and rack of lamb are perfect forcrusting with herbsand oven-roasting.
Leg of lamb can be boneless or bone-in and bought in half or whole portions.
Credit: Corinne Mucha
The whole leg sometimes includes the shank, but you might purchase leg of lamb without it.
This helps to ensure that the lamb cooks evenly and that you get an accurate temperature reading.
It will fully cook to your desired doneness while it rests.
Don’t take it off the heat before getting the temperature reading.
The guidelines below are the temperatures at which you should pull the lamb out.
As it rests, the internal temperature will climb another 10 degrees.
You don’t want to cook your lamb much past 145F, or else it will dry out.
The only exception to this rule is ground lamb, which should be cooked to 160F.
No matter the preparation, this succulent meat is guaranteed to be the star of the show.
The holidays call forRoast Rack of LamborHerb-Crusted Roasted Leg of Lamb, whileBroiled Lamb Chopsmake an easy weeknight dinner.
Frequently Asked Questions
Overcooking lamb will cause it to be tough and dry.
Undercooking causes it to be chewy.
Use a meat thermometer to get accurate results.
Many seasonings go well with lamb.
Consider using garlic, lemon, coriander, cumin, paprika, and herbs like rosemary and mint.
USDA.Lamb from farm to table.
