I had my very first taste of lamb in high school and even though it was minced (ground finely) lamb it tasted amazing as a main component of Shepherd’s Pie. It would be many, many years until I had it again but I will never forget that first time because I was hooked forever.
I’ve now made lamb burgers (several times), lamb chops (twice) and as you see above a lamb loin (three times). And the first thing I learned is that it is a very delicate meat that cooks extremely fast. It’s also an incredibly tender, low-fat meat and all of this equates to being more expensive in relevance to other meats we eat. Here is the link to my lamb chops and potato kugel dish which was definitely something I was proud of!
All of that said do not overcook this beautiful prize as you will absolutely ruin it. If you just can’t eat meat that should never be cooked passed medium rare then you’re wasting your money on lamb in my opinion. Beyond that you’re going to lose the magic that is lamb. And that is when you take a bite and it literally melts in your mouth.
I’m a big advocate of buying good meat and not over seasoning it. Yes, salt and pepper can definitely enhance the flavor but I want the meat to be the star. I want to really be able to taste the lamb.
Put the lamb loin in a hot pan do a quick sear on all sides and the ends. I set my oven at a temperature of 350 degrees (I cook just about anything and everything at that temperature) but the following recipe says 400 degrees. Definitely use a meat thermometer the first time until you get it down pat and it’s fairly common for all ovens to vary in their true temperature.
Here is Emeril Lagasse’s Whole Boneless Lamb Loin recipe that I used as a guide only for the cooking temperature. And even then I didn’t follow it. But, it would be a great starter recipe. Make absolutely sure you let it rest really well so that all of the juices can redestribute back through the entire loin. I got impatient and sliced into it prior to a desired 10 minutes resting time and you can see alot of the juices on the plate. That is only a minor mishap as I used it not only to drench each forked delight that melted in my mouth. But, the rest of the remaining juices in the baking dish I used to make up a quick lamb gravy to pour over the potatoes which was absolutely amazing!
The accompanying baked mashed potatoes recipe by Giada De Laurentiis I followed exactly except in addition to the mozzarella and parmesan cheeses I also added medium cheddar cheese. It is so super easy to make and there is an accompanying video which I didn’t need for assistance. But, what guy isn’t going to watch a cooking video of her’s!
The pototoes arrived on the plate amazingly fluffy despite having the three delcious, melted cheeses. There isn’t any salt added and it didn’t need any for my taste buds.
Please share any of your favorite recipes or suggestions for cooking lamb or mashed potatoes!
This post is a part of Inside Journey’s post sharing that you read here at Foodie Tuesday!