Broiling Lamb

1. Before broiling cuts of lamb, it is beneficial to remove the meat from refrigeration for a few minutes to warm it slightly, however the meat should not be allowed to remain at room temperature for an extended period. It may be difficult to broil well-chilled lamb cuts properly if the meat is placed immediately into the broiler from the refrigerator. It is possible that the outer portion of the meat may be fully cooked and begin to char before the interior portion reaches the proper doneness.
   
   
2. For thinner cuts, such as lamb chops, it is best to trim most of the border fat allowing ¼-inch of the fat to remain. This will help to prevent excess spattering and smoking during the broiling process.
   
   
3. When lamb is broiled, it is placed on a broiling pan. The broiling pan catches melting fat and juices that drip from the meat as it cooks so that the oven stays cleaner. It also prevents the fat from starting an oven fire.
   
   
4. Oven racks should be adjusted to allow for the height of the broiler pan and the thickness of the meat, which should be about 3 to 6 inches from the heat source. The broiler oven should be preheated at the highest temperature setting for 10 to 15 minutes. The broiler pan should be preheated under the broiler for several minutes before the meat is placed on it.
   
   
5. Lamb cuts should be brushed with oil before they are placed on the broiler pan to prevent sticking when they are cooked. Meat that has been marinated in any mixture containing oil can be placed on the pan without additional oiling.
   
   
6. It is often beneficial to coat lamb pieces with various ingredients (mustard, herb rubs, or pastes) to create a crispy crust when broiled, which also seals in juices and tenderness.
   
   
7. When broiling lamb, the meat is usually cooked on one side, turned once, and cooked on the other side. When turning the meat, a tongs should be used to avoid puncturing the meat and allowing juices to escape. The meat should be watched closely to ensure that it does not become charred and burned.
   
   
8. For pieces that are thicker than one inch, the meat can be seared on both sides under the broiler, but additional cooking at a lower temperature is necessary to ensure that the meat is cooked to the proper doneness.

Note: Most recipes for broiled lamb cuts also work
well when grilling, but the cooking times may vary.

1. Heat a heavy bottomed pan until it's hot enough to evaporate a drop of water instantly.
   
   
2. Sprinkle a little salt over the surface of the pan. This helps make a tasty crust on the meat and doesn't add a significant amount of salt to the food. (You can omit this step and still get good results).
   
   
3. The lamb should sizzle as soon as it is placed into the pan. The meat should be browned well on one side and then turned to brown the other side.
   
   
4. When turning the meat, a tongs or spatula should be used to avoid puncturing the meat, allowing juices to escape.
   
   
5. If the meat requires longer cooking at this point, reduce the heat somewhat to prevent burning. If the meat will not be served immediately, cover the pan to hold in moisture.