Best roast lamb recipes (2024)

FAQs

What cooking method is best for lamb? ›

Fattier cuts of lamb should be roasted long and slow at a low temperature, while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time. Braising is a popular technique for cooking less-tender cuts of 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.

Roast leaner cuts of lamb in a hotter oven (450°F) to get a lovely brown crust and a well-cooked center; cook fattier cuts of lamb low and slow (325°F) to render all the fat and allow the lamb to cook in its juices. Due to residual heat, your lamb will continue to cook even after you pull it out of the oven.

Bringing the lamb up to room temperature before you put it in the oven will help. Wrapping in foil also helps to keep steam in, and slows the meat burning on the outside. Equally, basting it periodically will also keep it from drying out and burning.

The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.

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.

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!

When meat is sliced with the grain, it often results in tougher, chewier pieces. Follow this tip: The grain of the meat refers to the direction in which the muscle fibers run. Always slice lamb against the grain, cutting across the muscle fibers rather than with them.

It depends on the cut. If you cook a lamb shank low and slow, it will become more tender as long as you don't let it dry out. A lamb chop, on the other hand, will reach optimum tenderness at medium rare. After that it will become tougher as it cooks.

How long should you roast lamb for? ›

Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins. Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr – 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb.

And we were just as unanimous when it came to the braised lamb shanks: The lamb seasoned the day before was exquisite, dramatically better than the other.

To ensure a leg of lamb cooks evenly, remove it from the fridge and let it sit at room temperature for an hour before cooking. Rare, Well-Done, Or Something In Between? How well-done you like your lamb comes down to personal preference.

Sear Before Slow-Cooking

Searing the lamb before slow cooking is a great way to lock in the flavor and create a nice crispy crust. All you need to do is brown the outside on a hot pan until the surface is slightly crisp.

You certainly can and in fact, most lamb cuts are best served either rare or medium rare at most. The key is knowing which cuts of lamb to eat rare and which to avoid, along with proper preparation, food safety, and cooking to ensure your lamb is both tasty and safe.

The Safe Internal Temperature for Cooked Lamb

An internal temperature of 145°F means that the meat will be at a medium-well doneness, and this is the official safe temperature recommended by the USDA. Ground lamb is the one cut of lamb that is an exception — it should be cooked to 160°F.

Not only can your cooked lamb chops be pink in the middle, but they will be much more tender than if you cook them longer. Whether your lamb chops come from the rib, the loin or the shoulder, they will taste best when cooked to medium-rare or rare instead of to well-done.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker. This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with.