How to Roast Lamb
If you want to roast lamb to perfection, you have to make sure that it is juicy and tender on the outside while crisp on the outside. Roasting entails you to follow a “dry heat” cooking method wherein you don’t add any water or any type of liquid to the meat while cooking it. This technique is ideal for slabs of meat that are tender right from the start. If you want to roast lamb the right way, here are a few steps you must take:
Prepare the meat and your cooking tools.
Roasting is perfect for large or irregularly shaped tenderized pieces of lamb meat. A chop or a smaller cut will eventually dry out if it is roasted. Use a shallow, uncovered pan with the meat slightly raised on a rack. Heated air will be able to circulate in the process.
Most grocery stores and markets sell lamb meat ready cuts so they can easily be roasted. Just remember that some cuts may be more tender than the others such as the neck and shanks that must be cooked with moist heat techniques.The leg, rib roast and loin area are perfect for roasting while the hothouse or baby lamb must be roasted using special methods since this type of meat can be very tender.
Start seasoning.
roast lambLamb meat can be flavorful enough even without seasoning but if you are innovative enough, you may want to combine its flavor with other flavored seasonings. Try combining it with other ingredients such as oregano, thyme, lemon zest, rosemary, cumin, garlic or mint.
Before seasoning, trim the extra layers of fat. Chop the seasonings or herbs and rub the mixture thoroughly on the meat. Wrap the seasoned meat using a plastic wrap and refrigerate overnight to achieve only the best results.
You can also make small incisions on the meat’s surface while inserting slivers of garlic and sprigs of herbs unto the slits. For more flavorful results, you can do this a day before roasting.
Ready, get set, roast!
Remove the lamb that has been seasoned from the refrigerator and let it sit for 30 minutes. Room temperature is ideal for those who want to roast evenly. Use a roasting rack to make sure that the heat is properly circulated and that the color is consistently brown.
Determine the cooking time and temperature accordingly using a meat thermometer:
110 degrees F (42 degrees C) is rare
120 degrees F (58 degrees C) is medium-rare
145 degrees F (68 degrees C) is medium-well
Allow it to rest.
Make sure that you allot enough time for your roast lamb to rest. Let it rest for around 10 to 30 minutes after removal from the oven. This rest period paves the way for the meat to become firmer while minimizing the loss of juice.