Cooking a lamb for Easter dinner? There are some easy cooking tips that can help you avoid common mistakes. Lamb is a very popular meat around the world, but it's a less common dish in the US. Because of this, you may have less experience cooking it and feel intimidated by the prospect of preparing roast lamb. But with these hints, you'll be ready to prepare tender and flavorful lamb for Easter Sunday.
Don't cook lamb straight from the fridge: Instead of taking the lamb from the fridge and popping it in the oven still chilled, it's essential to give it time to come to room temperature. Otherwise, the chilled portions of meat won't cook evenly. This requires some planning in advance, as it can take about an hour for the meat to come to room temperature.
Remember to trim the fat: Lamb can be quite fatty. The excess layer of fat can create greasy meat and give lamb its gamey flavor, which many don't enjoy. If you purchase lamb from the butcher, they will likely remove the excess fat for you, but if not, you'll want to do this before seasoning and cooking the meat.
Use a meat thermometer: Lamb can quickly become dry if you don't take it out of the oven during the optimal window. To avoid this, it's best to use a meat thermometer to read the internal temperature. The lamb will continue cooking during the rest time, so you can take it out of the oven 5-10 degrees below your target temperature.
Check out the recipes below for further help preparing your holiday dinner; I have step-by-step instructions in each blog post to help get the meat just right!
Rack of Lamb
This is the perfect lamb for a special occasion with tender and juicy meat finished with a cherry sauce.
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Welcome to Dinner Then Dessert! I'm Sabrina Snyder, a trained chef with over 10 years of experience as a private chef, cooking for dignitaries, athletes, Congress members, families, and those with dietary restrictions. Read More About Me
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