Grilling and Broiling Lamb

Grilling is a dry heat method that is the most popular cooking technique for lamb. The grilling cooking method cooks lamb with a high heat source, either directly, indirectly, or with a combination of both. It is essentially the same technique as broiling except that when grilling, the food is cooked above the heat source and with broiling; the food is cooked below the heat source. Because of its natural tenderness, lamb is ideal for grilling.

• Meat for grilling or broiling lamb should be tender, fairly lean, and not too thick, since it needs to cook quickly.
  
   
• Lamb cuts that are perfect choices for grilling or broiling lamb include Butterflied leg of lamb, lamb chops, lamb steaks, lamb tenderloin, lamb ribs, lamb kebabs, ground lamb patties, bone-in leg of lamb shoulder, and rack of lamb and lamb loin roast.
  
   
• Other lamb legs to be grilled are often Butterflied, to provide a more uniform thickness. A Butterflied leg is a great grill idea for a crowd.
  
   
• When grilling or broiling, thinner cuts of lamb can be closer to the heat source than thicker lamb cuts because the thicker lamb cut will require more time to cook.
  
   
• Lamb Steaks and Lamb Chops need about 5-6 minutes on each side per inch of thickness.
  
   
• Grill lamb at least 4" from moderate heat. If a thicker cut of lamb is too close to the heat source, the surface will char before the interior is cooked to the proper degree of doneness.
  
   
• When grilling or boiling, cook lamb burgers until medium doneness.
  
   
• In either grilling or broiling, lamb meat should be turned when it's half-done, using tongs to avoid puncturing the meat.
  
   
• Brush lamb shanks with barbecue sauce and wrap in foil to grill.
  
   
• Marinate lamb in the refrigerator.
  
   
• Marinades should be used only once and discarded.