From ribs to rack: You don’t have to be intimidated by cooking lamb

“There’s a big difference when you compare American products with imported lamb,” says the owner of Kentucky-based Freedom Run Farm and leader of a state-wide lamb-focused consortium. “Lamb connoisseurs expect that distinctive flavor and will like it no matter what, but our program has created a meat that’s good for both first-time lamb eaters and long-time lamb lovers. It’s very mild with a sweet flavor, and the texture is just outstanding.”

Lamb by the numbers

According to the American Lamb Board, a three-ounce serving of lean American lamb packs a nutritious punch with 23 grams of protein plus zinc, selenium, iron and several B vitamins, and clocks in at a mere 160 calories.

A browse through your average grocery store, butcher shop or farmers’ market is likely to reveal several different lamb cuts to cook with at home. Here are a few of the more common options and suggestions on what to do with them:

Chops: One of the most readily available cuts around, lamb loin chops (aka, T-bone chops) are among the easiest to prepare. Treat them much as you would steak or pork — marinate or sprinkle with a seasoning rub, then panfry, broil or throw them on the grill.

“I like to season loin chops simply with salt and pepper before searing them in a cast-iron skillet and just let the flavor speak for itself,” Samutin notes.

Legs: A meaty 6- to 8-pound, bone-in leg of lamb can certainly feed a crowd, and stands up well to slow cooking methods that don’t require much babysitting, like long roasting. Boneless legs can conveniently be cut down into smaller pieces to reduce cook times or trimmed into cubes for grilled kabobs or braising in stews, curries and tagines.

Rack: If you really want a recipe that will wow your guests, a showy rack of lamb makes an impressive table presentation. With a rack, the chops are usually rubbed with herbs or spices, and then arranged in a circular crown shape or roasted whole as a slab and stacked attractively.

Ground: Samutin considers ground lamb a more flavorful alternative to ground beef and recommends trying it out in burgers, sliders or meatballs. Ground lamb is also the main ingredient in classic shepherd’s pie, browned with vegetables in a rich gravy and then topped with mashed potatoes and broiled.

Ribs: Sub lamb for your favorite baby backs or beef ribs and ‘cue it up. Samutin thinks you’ll be pleasantly surprised.

“Kentucky smoked lamb barbecued ribs are so delicious,” she attests. “Flavor-wise, they deliver a real sense of place, especially when paired with Kentucky bourbon!”

If you’re an adventurous eater, you might like to experiment with global lamb recipes from Greece, Ireland, the Middle East, India, Morocco, New Zealand and Australia.

“It’s a diverse protein that can really stand up to almost any cuisine and any cooking application,” Samutin mentions.

Finishing touches

However you decide to cook it, culinary experts advise aiming for a mid-rare to medium internal temperature of 145 to 160° F for the best flavor and texture. And always let the meat rest after grilling or searing to retain the savory juices.

On the side, garlicky roasted potatoes or carrots make a versatile accompaniment to almost any lamb dish, and a tangy fresh mint sauce or a sprinkle of chopped rosemary make the rich flavor of the meat sing.