Lamb On The Grill: Pan Choice

Roasting lamb on a grill is a great way to prepare a juicy and flavourful meal. While there are many ways to roast lamb, using a grill pan can help to create a crispy exterior while keeping the meat tender and juicy.

When roasting lamb on a grill, it is important to choose the right type of pan. A grill pan with a non-stick coating can help to prevent the meat from sticking and make cleanup easier. It is also important to consider the size of the pan, as you will need enough space to fit the lamb comfortably.

In addition to the pan, there are a few other key pieces of equipment that you will need. A meat thermometer is essential for checking the doneness of the lamb, as overcooking can result in dry and tough meat. You will also need a pair of tongs or a spatula for turning the lamb and a basting brush for adding flavour and moisture.

When it comes to the lamb itself, there are a few cuts that are particularly well-suited for grilling. A rack of lamb or lamb chops are good options, as they have a nice ratio of fat to meat and will stay juicy on the grill. A leg of lamb can also be grilled, but it is important to choose a smaller leg or butterfly it to ensure even cooking.

To prepare the lamb for grilling, start by trimming any excess fat and seasoning it generously with salt and pepper. You can also marinate the lamb in a mixture of olive oil, garlic, rosemary, and other herbs to add flavour.

Once the lamb is prepared, preheat your grill to medium-high heat and place the pan on the grill. Add the lamb to the pan and cook for a few minutes on each side, turning occasionally, until it reaches the desired doneness. For medium-rare lamb, aim for an internal temperature of 130-135°F.

When the lamb is cooked to your liking, remove it from the grill and let it rest for a few minutes before slicing and serving. Enjoy!

What type of pan to use

When it comes to roasting lamb on a grill, there are a few different types of pans you can use. Here are some options:

• Roasting pan: This is a large, rectangular pan with a rack that allows the heat to circulate evenly around the lamb. It is ideal for cooking a large leg of lamb or multiple racks of lamb.
• Stainless steel skillet: A stainless steel skillet can be used to sear the lamb and create a crispy crust. However, it may not be large enough to accommodate a whole leg of lamb.
• Cast iron skillet: Similar to a stainless steel skillet, a cast iron skillet can be used to sear the lamb and create a delicious crust. Cast iron retains heat well, so it is a good option for grilling lamb.
• Carbon steel skillet: A carbon steel skillet is another option for searing the lamb and creating a flavorful crust. It heats up quickly and evenly, making it a good choice for grilling.

When choosing a pan for roasting lamb on a grill, consider the size of the lamb and the desired level of doneness. A roasting pan is ideal for larger cuts of lamb, while a skillet is better for searing and creating a crust. Cast iron and carbon steel skillets are good options for grilling due to their heat retention and even heating properties.

How to prepare the lamb

To prepare lamb for grilling, you'll want to start with the right cut of meat. Lamb loin, rib, or sirloin chops are good choices, but if you opt for a shoulder or leg chop, you'll need to use a marinade to make it tender. The meat should be light pink/red with finely textured, smooth, white fat, and it should be a little more than an inch thick.

If you're using a marinade, combine garlic, rosemary, salt, pepper, lemon zest, and olive oil in a bowl or measuring cup. Pour the marinade over the lamb chops, ensuring both sides are covered. Cover the dish with plastic wrap and marinate the lamb in the fridge for at least an hour, or overnight for a stronger flavour.

If you're not using a marinade, you can simply season the lamb with salt and pepper, or a rub made from garlic, spices, and dried herbs. You can also make small slits in the meat and insert slices of garlic and some of the rub.

When you're ready to grill, heat your grill to medium-high heat. Grill the lamb chops for 7-10 minutes, turning them often, until they reach an internal temperature of 135°F (for medium-rare) or 145°F (for medium). Then, transfer the lamb chops to a platter and let them rest for about 5 minutes before serving.

Cooking temperature and time

The cooking temperature and time for roasting lamb depend on the cut of lamb and the desired level of doneness. Here is a detailed guide:

Bone-in Leg of Lamb:

For a bone-in leg of lamb, the cooking temperature is typically around 325°F (160°C - 165°C). The cooking time will depend on the desired doneness:

• Rare: Cook for about 15 minutes per pound or until the internal temperature reaches 125°F (52°C).
• Medium-Rare: Cook for about 20 minutes per pound or until the internal temperature reaches 130°F - 135°F (54°C - 57°C).
• Medium: Cook for about 25 minutes per pound or until the internal temperature reaches 135°F - 140°F (60°C).
• Well-Done: Cook for about 30 minutes per pound or until the internal temperature reaches 155°F - 165°F (68°C - 74°C).
• Falling-Apart Tender: Cook for about 40 minutes per pound or until the internal temperature reaches 175°F (79°C). This can take around 5-6 hours.

Boneless Leg of Lamb:

For a boneless leg of lamb, the cooking temperature and times are similar to the bone-in leg of lamb. However, since boneless lamb cooks faster, reduce the cooking time by about 5 minutes per pound:

• Medium-Rare: Cook for about 20-25 minutes per pound or until the internal temperature reaches 145°F (63°C).
• Medium: Cook for about 25-30 minutes per pound or until the internal temperature reaches 160°F (71°C).
• Well-Done: Cook for about 30-35 minutes per pound or until the internal temperature reaches 170°F (77°C).

Rack of Lamb:

For a rack of lamb, the cooking temperature and time can vary depending on the desired level of doneness. Here are some guidelines:

• Medium-Rare: Cook at 350°F (175°C) for about 20 minutes or until the internal temperature reaches 130°F (54°C).
• Medium: Cook at 325°F (160°C) for about 30 minutes per pound or until the internal temperature reaches 145°F (63°C).

General Tips:

• Always use a meat thermometer to check the internal temperature of the lamb to ensure it is cooked to your desired level of doneness.
• Remove the lamb from the oven when it is about 10 degrees lower than your desired doneness, as the internal temperature will continue to rise as the meat rests.
• Allow the lamb to rest for at least 15-20 minutes after cooking to let the juices redistribute and for a more accurate internal temperature reading.

Resting the lamb

To rest the lamb, place it on a warm plate or serving platter and cover loosely with foil. Avoid wrapping the lamb too tightly, as this will cause the meat to sweat and lose those valuable juices. The residual heat will keep the lamb warm and may even cook it slightly further. For a large roast, rest the lamb for 10-20 minutes before carving. Smaller cuts, like cutlets and chops, should be rested for around 5 minutes. As a general rule of thumb, you should rest the lamb for 1 minute per 100g (for example, 10 minutes for a 1kg cut).

Carving the lamb

To carve a leg of lamb, you'll need a carving knife and fork, or a sharp chef's knife. It's best to cut the lamb when it has rested for at least 15 minutes, so that the juices settle into the meat.

First, place the leg of lamb on its side on a cutting board. Start cutting on the outside, slicing thin slices parallel to the bone. Transfer these to a platter.

Turn the leg so that it sits on the cut side, and begin slicing the meat perpendicular to the bone. You won't hit the bone for the first few slices. Once your knife hits the bone, continue slicing across the meat and above the bone until you reach the end of the leg.

To separate the meat slices from the bone, make a long horizontal slice along the top of the bone, and transfer these slices to the platter.

If there are any leftovers still on the bone, cut them away and set them aside for snacks or sandwiches. You can save the bone for making lamb stock.

Frequently asked questions