Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I need to cook a romantic dinner and my wife wants lamb, which I've never cooked before.
Usually I make us steaks in a cast iron - it's easy, tasty and quick.
Can I do something similar with lamb? What is the name of the cut I need to buy?

share|improve this question

5 Answers 5

up vote 4 down vote accepted

You want the ones that look like little tiny T-bone steaks. Typically they are called Lamb Chops, but look first as there are different cuts under that name. You might also consider doing a rack, which is the equivalent to a Rib Roast, but obviously much smaller. For the rack, I'd sear it in a pan, and then broil it until done. (15-25 minutes, 140-160 degrees).

share|improve this answer
    
That's what I got and cooked - t-bone ones. Turned out great. Thanks! –  z-boss Mar 26 '11 at 20:34

In the UK I'd use a cut called lamb leg steak, as you can prepare it in a similar way to beef steak. Personally I prefer to griddle on one side, flip over and finish in a hot oven. Make sure you rest it!

I know recipe requests are a bit ugh here, but I'd recommend making the lamb steaks a little bit spiced (rub with cumin, chilli & coriander) and serve with a smooth, creamy cauliflower puree - it's a great combination.

share|improve this answer
    
Thanks for the idea. Creamy cauliflower puree - should I chill it before serving? –  z-boss Mar 25 '11 at 17:32
    
+1 for the spicing. Also could use a mild curry powder. –  Chris Cudmore Mar 25 '11 at 17:44
1  
@z-boss - no, don't chill it. Also serve some greens, say wilted buttery spinach, and perhaps a red wine reduction sweetened with redcurrant jelly. If you don't want to use spices, try taking half a lamb stock cube (the paste kind), schmush it with a little olive oil, then rub that onto the lamb steaks as seasoning. –  ElendilTheTall Mar 25 '11 at 18:32
    
I'd simmer cauliflower in some veg stock, then when very tender reserve the liquid and pop the cauli in a blender. Add a few tablespoons of the liquid and whizz until fine. Add some cream, then keep adding more liquid until you like the texture, and season to taste. Reheat in a saucepan when needed. And yes, serve with some lovely fresh greens too as per @ElendilTheTail. –  Gary Mar 25 '11 at 20:12

Roast Lamb Loin is very easy. 30mins per 500g on 180 degrees. Seasoned with salt is the minimum; however it's easy to add Rosemary or Mint. It works very well with a large range of sides including salads, purees, or roast vegetables. A good wine match is a full bodied red such as Sharaz or Syrah.

share|improve this answer

You can't go past Lamb Backstrap . It does everything a steak does in regards to cooking, remains very juicy and tender. You can wrap in prosciutto , serve with soft polenta. Basically whatever your imagination can come up with it will suit this cut.Only down side is the price to purchase, but well worth it for a romantic dinner.

share|improve this answer
1  
I'm not familiar with that cut. It's probably a regional term. Can you add a picture? –  Chris Cudmore Mar 28 '11 at 11:53

I love lamb burgers. You grind lamb, then mix it with onions and various spices. You then put them on a spit and either broil them in the oven or cook them on a grill. You serve inside grilled pita them with tzatziki (a yogurt and cucumber sauce) and taboulleh (a bulghur salad). The latter is optional, it's just a nice side dish.

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.