I get a LOT of newsletters in my email inbox each week. One that catches my eye repeatedly is the South Beach Diet Newsletter (click on the link and scroll to the bottom of the page to enter your email to receive the newsletter).
This may sound weird, but they do have really great, healthy recipes and tips. I don’t usually put them into practice unless they have less than 5 ingredients or are simple, easy to remember tips.
Here’s one you might like as we move into warmer weather (well, maybe not in Seattle, but other parts of the country for sure).
I’ve never actually cooked lamb on my own before…it’s just not a staple of my diet. I do love it when it’s done well (not to say it needs to be “well done”, but that’s another story….)
Here’s the tip I got today from the South Beach Diet Newsletter:
How to Prepare Lamb
From lean loin lamb chops and loin roasts to leg of lamb, this meat is gaining popularity because it’s not only lean but also has a very distinct, tasty flavor. 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 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 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 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 fat side up in 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). Remove the lamb from the pan and allow to rest 10 to 15 minutes before carving. Remove any fat before eating.