Divine Inspirations for Spring: Fresh, Succulent American Lamb
A cherished food of many cuisines, lamb represents rebirth and rejuvenation in many cultures. With spring upon us, people from diverse ethnic backgrounds, religions and social groups will make lamb part of their holidays and happy celebrations. Cedar Springs Lamb offers tips for selecting the right cut for any occasion and a few favorite recipes.
Selecting type and cuts of lamb:
Chefs Chris Douglass and Nuno Alves of Tavolo state that preparations can be simple, yet amazing. Like glazed lamb ribs with hazelnuts; or braised lamb with farro. “Too few consumers know that they have the option of choosing American lamb, an irresistible delicacy, raised on U.S. pastures by family farmers.”
In addition to its mouthwatering taste, lamb has an excellent source of protein, vitamins B12 and niacin, zinc and selenium; a good source of iron and riboflavin; and on average, has only 175 calories per 3-ounce serving.
Cuts Fit for Royalty
Fresh lamb meat should be pink to pale red with firm, white fat. Prized cuts for holidays include leg of lamb, rack of lamb and lamb loin. Leg of lamb is a lean, tender cut which should be deboned or “butterflied,” if marinating or stuffing the leg. For a traditional, oven-roasted lamb leg, purchase semi-boneless which is compacted to aid cooking, but has enough bone to flavor the cut as it roasts.
Rack of lamb, considered the most exquisite cut, is typically sold whole (seven or eight ribs) or cut into rib chops. Rack of lamb is often “Frenched,” which means the ribs are cleaned of meat and connective tissue before cooking. Another popular cooking method is to tie two racks together in a circular shape with the meat facing out, which is known as a “crown roast”.
The loin is very tender and can be prepared as chops or as a roast. Loin chops are leaner than rib chops and lack the rib bone, delivering excellent flavor when grilled, broiled or sautéed.
Bring joy to the table
Just a few spices or easy marinade makes Cedar Springs Lamb an unforgettably delicious dish. Here are a few favorite recipes:
Leg of American Lamb Wrapped in Leeks
Roasted Leg of Lamb with Feta Vinaigrette
Pecan-Crusted Rack of Lamb with Rosemary Balsamic Sauce
Adobo Crusted Lamb Loin Chops
Cooking times:
It’s important not to over-cook lamb. Cedar Springs Lamb delivers a fresh, naturally delicious flavor, which is best enjoyed while there’s still a little pink inside. Depending on the size of the leg of lamb, it takes about 20-30 minutes per pound to roast. A six-pound leg of lamb will serve about 6-8 people. For loin chops, grill or broil about 7-11 minutes on each side. The cooking time for rack of lamb also depends upon the size. One Frenched lamb rib rack has 7-8 ribs and will feed 2-3 people.
For safety, experts advise cooking all cuts to an internal temperature of 145°F, as indicated by a meat thermometer. Click here for more tips on cooking and handling of lamb.
