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Jan 25, 2010 03:48 PM

Leg of lamb slices?

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.

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  1. 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

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

      1. re: neobite

        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

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

    2. 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..