How to Cook Lamb: Lamb Burgers and Leg of Lamb

After my post last week on Icelandic lamb, a reader asked for ideas on how to cook lamb.  In general, lamb and other less-employed animal proteins can be prepared using the various cooking techniques (sautéing, roasting, stewing, etc.) that are used for more popular meats such as beef, pork and chicken.

Here are two ideas; a third will follow tomorrow.

1. Lamb burgers.  Just like beef hamburgers, but with ground lamb. To season, I use ground cumin in addition to salt and pepper. Add sautéed onions and chopped parsley into the mixture for more flavor, nutrition and color. Use the same ingredients to make mini lamb meatballs; roll the balls, put on a cookie sheet, cook in a 350 degree oven to medium-rare (just like the burgers), stick a toothpick in them and serve, especially at parties. Again, make sure to cook to medium-rare; don't forget about carryover cooking.

2. Butterflied leg of lamb (boneless). Make a mixture of olive oil, chopped fresh rosemary, chopped garlic, salt and pepper. Spread over the lamb, making sure to get the flavoring into the meat's nooks and crannies. Sauté in a pan in olive oil (brown one side, flip, brown the second side). If there are some very thick parts, put the entire slab in a 350 degree oven for a couple minutes. A plus: Just like when cooking skirt steak, you will get some meat that is rare, some that is medium-rare and some that is medium, owing to the varying thickness of this cut. This makes it perfect for group dinners.