Grilled Lamb | Lamb Recipes | Jamie Oliver Recipes (2024)

FAQs

How does Gordon Ramsay cook lamb? ›

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.

Temperature is key.

Lamb is a meat that really shines when it is cooked to medium rare, around 130-135 F. In order to avoid over cooking, use an iGrill. This keeps the grill lid down while still maintaining an ever critical eye over the grilling process. Keep the grill at medium heat, around 350-450 degrees.

It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart. Shoulder can also be diced for stewing, or cut into shoulder chops. A pre-sliced roast is convenient, but it tends to dry out in the oven.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

It's such a distinctive flavor that it pairs well with nice, strong spices, as well as herbs. Coriander, fennel, garlic, shallot, ginger, lemon peel --I think those work really nicely with lamb. There are other herbs that are traditionally paired with lamb, like mint.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat.

Cooking It When Its Too Cold

However, this adjustment often results in unevenly cooked meat with a cold, chewy inside and a tough, burnt outside. Instead, let the lamb come to room temperature for about an hour or two, so you have a much easier time cooking the meat evenly.

Move lamb to hot side of grill and cook until browned on both sides, 2 to 3 minutes per side, or until an instant-read thermometer inserted into thickest part registers 120°F for rare or 130°F (54°C) for medium-rare. Transfer to a platter and let rest for 10 minutes.

Lamb Internal Temperature

Lamb is medium rare when the internal temperature reaches 125 degrees F (52 degrees C), however the USDA recommends a minimum internal temperature of 145 degrees F (63 degrees C). It is considered well done at 160 degrees F (70 degrees C).

Should lamb be room temp before grilling? ›

Before you begin the cooking process, be sure to remove your lamb from the refrigerator and let it sit at room temperature for at least 30 minutes. This helps to ensure that the lamb cooks evenly and that you get an accurate temperature reading.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them.

OVERCOOKING THE LAMB.

When the temperatures reach a certain point, that water starts to boil and eventually evaporates. The gelatin can keep the meat juicy and moist until a certain degree, but eventually, it will burst and leave your meat without any protection—the result: dry, chewy Lamb.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat.

For the perfect roast lamb, we recommend seasoning the surface of the meat, and then searing it, especially fat side down in a pan before roasting. Why bother with searing? Contrary to some stories, searing is less about locking in moisture, and all about improving the flavour!

The lamb in the slow-cooker was juicier than that from the oven, but lacked the oven lamb's exterior crispy bits (we love crispy bits). The solution was to take the vegetables and lamb from the slow cooker and run them under the broiler to crisp things up a bit. We'd eat either version again in a heartbeat.

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.