Serves: 5
CHOOSE LAMB that is light red and bones that are pinkish rather than white. Ask your butcher about the lamb's dietary history. The taste of lamb varies widely depending on age and diet. In the U.S., lamb is sold anywhere from three months to more than a year old (just this side of mutton). Younger lamb has whiter fat and is more tender and mildly flavored. Older lamb has grazed awhile, so the fat is slightly darker and the flavor more well-rounded.
LAMB IS NATURALLY FATTIER than most other meats you're probably used to buying, so trim it well before grilling to avoid flare-ups. Once it's cooked, discard the outer fat before eating the meat. It has already done its job flavoring the meat.
IS IT DONE YET? USDA recommends that ground lamb, like all ground meat, is safest when cooked to medium doneness, an internal temperature of 160°F. For other cuts, medium rare (145°F) is preferred by most people, so keep a close eye on the grill and use a timer and/or an instant meat thermometer to keep you on track.
A BONELESS LEG OF LAMB that is butterflied (meaning opened like a book) varies in thickness. If you grill it flat and whole, some parts end up well done while some are rare. We suggest that for more consistent results, you separate the sections by thickness and grill them in succession, starting with the thickest sections first.
WHEN YOU GRILL RACKS OF LAMB, cover the bones in foil to prevent them from burning and, for better flavor, lay the racks on their sides to get as much surface area on the cooking grate as possible.
LAMB FAT BECOMES LESS TASTY AS IT COOLS. Meat experts Bruce Aidells and Denis Kelly advise you to serve lamb hot (and to warm platters and plates) and to avoid serving ice water with the meal. Savvy tip!
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Lamb On The Grill: International Star recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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