Grilling Lamb


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Lamb is a favorite meat for grilling around much of the globe. No wonder -- the rich, full flavor of lamb benefits from a kiss of smoke and fire like no other. Grilling mellows and softens the flavor of lamb so that even folks who think they don't like it become converts after the first taste. Grilling lamb is amazingly easy, too, since its higher fat content keeps it moist and juicy.


Lamb Loin Chops

Lamb loin chops grill to perfection over direct heat in a matter of minutes. Just be sure to trim excess fat before grilling to avoid flare-ups.

To grill lamb loin chops:
  1. Prepare barbecue grill for direct cooking.

  2. Brush lamb chops with oil and sprinkle with salt and pepper.

  3. Place chops on preheated grid.

  4. Grill lamb chops, on covered grill, over medium coals about 9 minutes or until instant-read thermometer inserted into chops registers 160 degrees F for medium or to desired doneness, turning once.

    When grilling lamb chops, don't over cook the lamb chops or they will dry out.
    © 2006 Publications International, Ltd.
    Don't overcook the lamb chops
    or they will dry out.

Lamb Kabobs
(made with 1-1/2 pounds well-trimmed boneless leg of lamb)

Lamb kabobs are one of the most popular methods of preparing lamb worldwide. Grilling lamb kabobs is a cinch. For an even easier method, you can buy lamb precut for kabobs.

To grill lamb kabobs:
  1. Prepare barbecue grill for direct cooking.

  2. Cut lamb into 1-1/4-inch pieces with large chef's knife.

    Be sure to trim off as much visible fat as possible before grilling lamb kabobs.
    © 2006 Publications International, Ltd.
    Be sure to trim off as much
    visible fat as possible.

  3. Alternately thread lamb and other ingredients onto 12 (10-inch) skewers.

  4. Hot Tip!
    lf using bamboo skewers, soak in cold water 10 to 15 minutes first to prevent burning.
    Place kabobs on preheated grid.

  5. Grill kabobs, on covered grill, over medium-hot coals 6 minutes.

  6. Turn; continue to grill, covered, 5 to 7 minutes for medium or until desired doneness is reached.
Lamb Burgers
(made with 1 pound lean ground lamb)

A lamb burger is rich, juicy, and flavorful. Like other ground meat, ground lamb must be cooked to an internal temperature of 160
degrees F for food safety reasons.

To grill lamb burgers:
  1. Prepare barbecue grill for direct cooking.

  2. Shape seasoned ground lamb into 4 patties, about 1/2 inch thick and 4 inches in diameter.

    To grill lamb burgers, shape patties on a cutting board so you can easily carry them right to the grill.
    © 2006 Publications International, Ltd.
    Shape patties on a cutting board or
    cookie sheet so you can easily carry
    them right to the grill.

  3. Brush one side of patties with oil; place on preheated grid, oil side down. Brush other sides with oil.

    To grill lamb burgers, brush patties with oil to prevent sticking to grid.
    © 2006 Publications International, Ltd.
    Brush patties with oil to prevent sticking to grid.

  4. Grill burgers, on covered grill, over medium-hot coals 8 to 10 minutes for medium or until desired doneness is reached, turning halfway through grilling time.
Leg of Lamb
(made with 1 boneless, butterflied leg of lamb, about 2-1/2 pounds, well-trimmed)

Grilling a butterflied, boneless leg of lamb is quite simple. A whole bone-in leg of lamb is delicious, grilled, too, but it takes longer because it must be cooked over indirect heat. Leg of lamb is often sold in two pieces -- the sirloin or center-cut portion and the shank portion (the part with the bone sticking out).

To grill leg of lamb:

  1. Prepare barbecue grill for direct cooking.

  2. Season boneless leg of lamb on both sides.

  3. Insert meat thermometer into center of thickest part of lamb.

  4. Place lamb on preheated grid.

  5. Grill lamb, on covered grill, over medium coals 35 to 40 minutes or until thermometer registers 160 degrees F for medium or until desired doneness is reached, turning every 10 minutes.

  6. Transfer lamb to carving board; tent with foil. Let stand 10 minutes before carving.

    When serving grilled leg of lamb, slice leg of lamb thinly across the grain.
    © 2006 Publications International, Ltd.
    Slice leg of lamb thinly across the grain.

If you're looking for more traditional grilling fare, look no further than the next section. We'll discuss how to grill ribs.

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