Lamb rump steak can be cooked by placing it in a hot, thick-based pan, frying it until moisture appears on the raw side and then turning it over. Depending on the thickness of the meat, turn once for medium to rare and twice for well done.Know More
For the best results, use a pan that is large enough to accommodate the meat; otherwise, the meat will stew in the juices instead of frying. Follow the following tips when preparing and cooking a lamb rump steak:
The thickness of the meat affects the cooking time. Ideally, lamb steaks should be around 15 mm thick. Place the pan on a high medium heat, and coat the meat in a little oil. Salt or a rub should also be added.
Place each cut in the pan individually, making sure the heat is still fairly high. The meat should sizzle and should be left to cook for at least 1 minute before turning. Testing the meat with tongs is a good way to gauge how done it is. If soft when pressed, the meat will be rare. Springy means medium, and firm indicates it is well done. Once cooked, the meat should be left to rest for a few minutes before serving.
To cook lamb chops in the oven, marinate them in olive oil and herbs, and then sear them in a hot skillet for about three minutes per side. Transfer the lamb chops to the oven to cook to the desired temperature. Rest the chops for five minutes before serving.Full Answer >
Due to the temperature of stovetop heating elements and the varying temperature to which a skillet heats during cooking, temperature may be a safer method of measuring when lamb chops are cooked rather than judging by time. According to the American Lamb Board, chops should have an internal temperature of 145 degrees Fahrenheit to be considered medium-rare. The organization suggests that it may take 7-12 minutes to achieve this temperature in chops that are 1-1 1/2 inches thick.Full Answer >
For leg of lamb, gather one bone-in leg, 2 tablespoons garlic, 2 tablespoons rosemary sprigs, 2 tablespoons Dijon mustard and 1 cup chicken broth. Trim most the excess fat off the lamb, rub it with the herbs and mustard, and roast it for approximately 1 1/2 hours.Full Answer >
To cook a rack of lamb, rub the lamb with rosemary, salt, pepper and garlic at least one hour before cooking, and roast the lamb at 425 degrees Fahrenheit until it reaches an internal temperature of 145 degrees. Allow the lamb to rest before slicing and serving it.Full Answer >