All About Lamb

Why don't more people eat lamb?
Lamb makes for a great change of pace from beef, chicken, and pork. It can be prepared in every way that beef, chicken, and pork can be prepared and is comparable in price. So why is it that more people don't eat lamb? Some say lamb is a traditional dish and is only eaten during the spring season. Others claim that lamb has a strong flavor and many just don't like the taste. According to statistics, American's consume less than one pound of lamb per year. There are three major factors to consider when choosing, preparing, and cooking lamb. Use the guide below to make great tasting, tender-every-time lamb chops:

Selecting:
When searching for the perfect piece of lamb meat, realize that the best cuts are the loin, rib, or sirloin chop. Shoulder or leg chops need to be marinated to be make them tender. Look for light red, finely textured chops with smooth white fat. Unlike beef, marbling is not a factor but the fat should be evenly distributed throughout and chops should be at least one inch thick.

Flavor:
Some good choices to flavor lamb are Garlic, oregano, fennel, mustard, rosemary and thyme. A rub or marinade made with these herbs and seasonings will enhance the flavor of your chops. Lightly coat each lamb chop with olive oil and season by sprinkling them with different herbs and seasoning. You don't want to cover the entire piece of meat, just enough to flavor it.

Grilling:
Lamb chops should be grilled over direct medium-high heat and be grilled medium to medium rare doneness. Keep the lid closed when grilling and be sure not to overcook the lamb chops because overcooking them will dry them out and take away from the great taste. If using a thermometer, the internal temperature of a well cooked lamb chop should be 140 degrees. It is also important to allow the meat to rest for approximately 4 to 5 minutes before serving. This allows the great tasting juices to redistribute throughout the meat.

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