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Leg of lamb slices?

neobite Jan 25, 2010 03:48 PM

Looking for your best suggested method and/or recipes here. I picked up a pretty package of sliced leg of lamb yesterday at the market. Since I have no grill, I'm wondering if broiling or tossing them in a hot skillet would be best. It's very pretty but obviously very lean and I wouldn't want to turn them into hockey pucks. Am concocting an eggplant/tomato/feta matter to accompany and thinking couscous, too. Any ideas or recipes along those lines that leap to mind? A million TIA's.

  1. greygarious Jan 25, 2010 04:50 PM

    How thick are they? I think lamb is best served medium rare. Assuming they are no more than 1/2 inch thick, I would preheat a heavy pan to VERY hot, add a little peanut or canola oil, and quickly sear both sides. Remove the pan from the heat and let it sit for 5 minutes, then take a peek inside. It will probably be done. If they are thick, place in a 375 oven after searing, for 5-7 minutes. If you choose to marinate the lamb first, dry it well and sear it over medium-high heat.

    3 Replies
    1. re: greygarious
      neobite Jan 25, 2010 06:14 PM

      Awesome - thanks for your help, grey. Your thinking's similar to mine. I'll let you know how it goes.

      1. re: neobite
        jeremyn Jan 26, 2010 06:05 AM

        Do you have a meat thermometer? If so, medium rare for lamb is hotter than medium rare for beef. I'd say 135 degrees.

        1. re: jeremyn
          hotoynoodle Jan 26, 2010 06:15 AM

          remember too, the meat will continue to cook after you take it off the heat. err on the underside and let it rest.

    2. n
      normalheightsfoodie Jan 26, 2010 09:45 AM

      If they are sliced thin, it would make great sandwiches on a crusty bread. Cook it quickly in a pan with olive oil and butter and a little red wine..

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