|
|
Preheat
broiler according to the manufacturer's instructions. |
 |
|
|
|
For easier
clean-up, spray the rack of a broiler pan with
nonstick spray coating. |
|
|
|
|
Place
well-trimmed lamb on the unheated rack of a broiler
pan. |
|
|
|
|
Measure from
the source of heat to the top of meat and broil
according to the chart. |
|
|
|
|
Turn lamb
over after half of the broiling time. |
|
|
|
|
Use tongs to
turn chops and steaks to avoid the loss of natural
juices. |
|
|
|
|
Season, if
desired, and serve immediately. |
|
|
|
|
Timetable for Broiling Lamb
|
| Lamb Cut |
Distance from
Heat Source |
Approximate
Total Cooking Time For Medium Doneness (min.) |
| Lamb Loin Chops (1"
thick) |
3 - 4
inches |
10 - 15 |
| Lamb Rib
Chops (1" thick) |
3 - 4
inches |
10 - 15 |
| Lamb Sirloin
Steaks (1" thick) |
3 - 4
inches |
12 - 15 |
| Lamb Top Round Steaks
(1" thick) |
3 - 4
inches |
12 - 15 |
| Leg
Steaks, Center Cut (1" thick) |
3 - 4
inches |
15 - 20 |
| Cubes for Lamb Kabobs (1¼" pieces) |
3 - 4
inches |
10 - 15 |
| Lamb
Patties (½" x 4") (4 oz. each) |
3 - 4
inches |
12 |
| Lamb Shoulder Chops, Round
Bone or Blade (1" thick) |
2 - 3
inches |
10 - 12 |
| Butterflied Lamb
Leg (4 - 7 lbs.) |
4 - 5
inches |
45 - 65 |
Click here for delicious lamb recipes.
Sign up for our monthly
email newsletter to
receive lamb recipes, nutrition information, restaurant
ideas and much more.
|
