In this article, I will discuss the basics of cooking lamb. It won’t provide a particular recipe, but rather a series of steps that you should use in any lamb recipe. This will give you the freedom to flavor your lamb to taste or tinker with existing recipes in a way that you like, but that will still provide a high quality dish.
The first step in cooking any lamb is the marinade. In order to marinate your lamb, take it out of its packaging. If it is frozen, you will need to thaw it first. Afterward, make a “spice rub”. This is a collection of spices that you enjoy having on your lamb when you eat it. Some popular spices are pepper, oregano and garlic, but you may choose any spices you like or enjoy.
First, you should prepare the marinade. This is a set of liquids that will loosen up and soften up the meat prior to cooking, plus add flavor. Most marinades will include lemon juice and olive oil, as these are especially suited to bringing out the lamb’s own flavor. Then, you may want to add something else to the mixture, like red wine, depending on your recipe.
At this point, you’ll want to rub the spice rub all over your lamb. You can do this simply with a spoon. Take out a spoonful of your spice rub and then put a large amount in a spot on your lamb. After this, use the bottom of the spoon to spread the spice rub all over the lamb itself like you would jam on a piece of bread. Repeat this process, covering the lamb. Once you’ve done one side, you won’t want to simply turn it over, or you’ll get spices all over your cutting board or counter top. Instead, stand the piece of meat on its end while you do the other side.
Now, you should get a large plastic Ziploc back. Put your spiced lamb inside the Ziploc bag, and pour the marinade all over it. Seal it well. If you are cooking the lamb for the evening, you should do this early in the morning so it has time to marinade, but if you are cooking it for lunch, you should do this the evening before. Now you put it in the refrigerator (don’t leave it out), and wait for the lamb to absorb the juices. If you have a chance, you should turn over your marinade once in the middle of this process (there’s no need to get up in the middle of the night, though).
Take your lamb out of the bag, and add more seasoning. You won’t want to use the same collection of spices as before. In general, lamb takes very nice with some pepper on the edges, plus a little bit of salt. This won’t get into the lamb like the spices on your marinade, but will provide a little bit of “oomph” to the edges of the meat.
Cooking the lamb itself is a two-step process. First, you should preheat your oven to 450 degrees Fahrenheit, and then cook the lamb for about twenty minutes. This will provide the initial cooking for your lamb. Now, you’ll want to fine-tune the process. Reduce the heat to 325 degrees Fahrenheit, and cook it depending on how you like your meat. The average amount for a medium cooked lamb will be about twenty minutes, but you may cook more or less deciding on how well done you want the lamb cooked and the temperament of your oven.