Roasts are easy to cook and they serve a lot of people. Although lamb is one of the tougher kinds of meats, you can definitely be successful in cooking a delicious and tender piece of meat.
There are a few ways to buy lamb:
Bone-In or Semi Boneless - will give you the juiciest of meat, but not as easy to carve.
Boneless is easy to carve, but is easier to overcook and tends to be drier.
Butterflied is cut down the middle and is great for stuffing or grilling.
Domestic or Australian?
I say USA all the way. The difference in the taste is the diet. An Australian lamb diet is mainly grass and tends to be gamier, while the American diet contains grains resulting in a milder tasting meat.
Everyone has their own method of cooking a roast, but I find low and slow produces the most tender lamb. I also soak the lamb in coffee before I season it. YES - I said coffee. The best way to use the tenderizing power of coffee is to brew a strong pot, let that chill and then marinade the meat in the coffee for at least 24 hours. The reason coffee tenderizes so well is not because of the acid level in coffee. Instead, it’s the natural enzymes of the coffee that do the tenderizing work. You will not taste the flavor of the coffee once the lamb is seasoned, I promise! If anything it will enhance your flavors.
There are several ways you can season the lamb. Rosemary, garlic and olive oil, a more American traditional flavor, Greek style with lots of lemon, garlic, oregano and olive oil. The choice is yours!
Lets talk about cooking… The USDA Recommendation for cooking lamb: rare at 140ºF, medium-rare at 150ºF, and medium at 160ºF. I am not a fan of rare lamb, so I could it somewhere between medium and well.
The most important part of the cooking method is how you treat your meat after it's cooked. Remember you want to remove your lamb about 5 degrees before it reaches the desired internal temperature. This is to allow the juices to redistribute throughout the entire piece of meat. As the meat rests, it will continue to cook about 5 more degrees, the juices will redistribute and you will end up with a more flavorful, tender result. Never remove the meat from the oven and start carving!
Why Lamb on Easter?
The reference to lamb in Christianity goes back to the book of Genesis, When Abraham was asked to sacrifice his son.
In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. It was a popular superstition that the devil, who could take the form of all other animals, was never allowed to appear in the shape of a lamb because of its religious symbolism.
It wasn't too many years before people decided that it was ok to roast parts of lamb instead of the whole bleeting thing. In the spirit of the old days here is a version of leg of lamb that can be done on the BBQ.
In Greece, Easter is the biggest holiday and most everyone roasts a whole lamb on a “Souvla” which is a large spit.
So, that's the word on Lamb - enjoy your Easter!
Boneless Leg of Lamb: For 4-7 lb roast in a 325°F. Medium Rare (internal temp should be 145°F) 20 minutes per pound. Medium (internal temp should be 160°F) 25 minutes per pound. Well Done (internal temp should be 170°F) 30 minutes per pound. Uncovered for last 45 minutes or until the outside is a rich, golden brown
For Bone in Leg of Lamb: oven temperature should be 300°F. Oven roasting times as follows:
4 to 4.5 pound leg of lamb roast covered for 4.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown.
5.5 to 6 pounds, roast covered for 5.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown.
