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Old 08-30-2007, 08:26 PM   #1
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So I want to try lamb...

Never had lamb. Want to try it. Was told to prepare it myself so that if ordered out, and didn't like it, I wouldn't go hungry that night. What cut should I begin with and how should I prepare it? Also, I've heard of cooking lamb like steak, ie. rare-well. Is there a danger in undercooking?

Thank you in advance

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Old 08-30-2007, 08:30 PM   #2
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I like a nice roast leg of lamb. but I roast it a long time on low heat with lots of garlic, olive oil, lemons and rosemary sprigs on a bed of potatoes.

I also love grilled lamb chops. I like the chops pink (kind of like steak).

My husband doesn't like lamb - it does have a different taste than beef.

I'd say try a small boneless leg of lamb or a couple of lamb chops on the grill to see what you think.
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Old 08-30-2007, 08:48 PM   #3
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I would definately start with a rack of lamb. Supermarkets usually have them cut into single ribs that you can cook in a pan or throw on the grill. That cut has the least amount of 'gaminess' in my opinion.

Try a small piece before you go crazy with spices and seasoning.
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Old 08-30-2007, 08:56 PM   #4
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Here is an easy-peasy dish that everyone loves... I'd recommend this. You need to have a butcher who can bone out and butterfly your leg for you, tho.

Butterflied Leg of Lamb à la Provençal

This is one of the most delicious and spectacular dishes you can cook on your grill. Your guests will be totally wowed by how fabulous it tastes, and how quickly it cooks.

makes 8 servings

1 Leg of Lamb, trimmed and boned (approximately 5 pounds trimmed weight)
(Be sure to ask your butcher to remove the fell.)

Marinade:

1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh marjoram leaves
3 cloves garlic
4 tablespoons extra-virgin olive oil
1 lemon, juice and zest

1. Coarsely chop leaves and garlic. Add lemon zest and mix with oil and juice of the lemon. Rub lamb well, all over. Wrap in plastic, and marinate at least 1 hour. (You can let it sit up to three hours in the refrigerator.)
2. Grill over rosy red coals, or an electric range top grill, for 45 minutes (to 130 degrees F. internal). Or, you may roast it in the oven--375 degrees F. for 20 to 25 minutes, then slide under the broiler 2 minutes (to 125 degrees F. internal) to achieve that crusty grilled look.
3. Let sit at least 10 minutes before carving.

Wine Tip: Although Bordeaux-style wines traditionally pair with lamb, and are suggested on many food-and-wine pairing charts, I think the garlic and the grilling indicate a more robust wine. A Provençal-style syrah-based red or a chewy Zinfandel (such as Shenandoah) from California are more worthy companions to this flavorful roast.
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Old 08-30-2007, 09:08 PM   #5
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I would give you opposite advice as what you were given. I would say you should order it at a restaurant for your first taste. The chef will (hopefully) know how to prepare it. Lamb is delicious, but if it is not prepared well can be kind of gross. once you know what it should taste like then start making it at home. Just my opinion.
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Old 08-30-2007, 09:21 PM   #6
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I have to agree with GB. Try lamb prepared in a good restaurant. I've always enjoyed lamb. Don't remember when that happened because my parents never had it in the house.

I've been preparing it for Buck the last couple of years. He originally said he hated it but has gotten to the point where he actually enjoys some of the ways I serve it.

His initial comment was that lamb tasted "soapy" and I can sort of understand that. It does have a very unique taste and sometimes has to be acquired.

And...it doesn't always have to be accompanied with mint jelly.
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Old 08-30-2007, 10:17 PM   #7
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Many home cooks I think over cook lamb. The first few times I did for sure. Now when it hits 140* I stop! This gives me what I call a medium rare. I have learned to enjoy it roasted. Also I have done a lamb stew, and a curry. I'm like Katie too!! Hold the Mint jelly please!
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Old 08-30-2007, 10:32 PM   #8
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Yes, Uncle Bob. I enjoy lamb somewhat rare. Much more tender, juicy and tasteful that way.
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Old 08-30-2007, 11:32 PM   #9
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I had to try lamb a few different times to like it. I order grass fed lamb and it is such a treat. If you try it at home, go with a simple recipe, nothing to fancy. That way you can taste what lamb as opposed to over burdening flavors. I really like it now, but I only have it once in a while. It can be a very rich meat, a little goes a long way.
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Old 08-30-2007, 11:34 PM   #10
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I’ve seen a lot of recipes that call for powerful marinades that mask the natural flavor of lamb. I love lamb, and it is relatively inexpensive compared to ribeyes and strip steaks (at least in my area). I’d suggest starting with a nice 1/2 to 3/4 inch lamb chop, bone in, and grill it like a steak, 4 minutes a side with salt and pepper and maybe a splash of balsamic vinegar or lemon/lime juice. Eat that tender cut medium rare and enjoy the flavor of lamb….it is great!

Later on, get creative with complex recipes and seasonings, but I suggest starting simple and enjoying the natural taste first so that you can differentiate it from other meats.
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