Living Will Pressure Cooker
How do you cook a leg of lamb (part 2)?
Every Christmas my Wife and I have something different for Christmas dinner (than the previous year). It is only the two of us plus our two little ones (we are a military family and do not live near family) In the past we have done prime rib, seafood (crab legs, halibut steaks, prawns all in one meal), turkey, ham etc.. This year we are looking into getting a leg of lamb. Neither one of us has ever had it. She is an outstanding cook (ie.. she has a published cookbook). So what is the best way to cook it and how does it taste?
1 hour ago – 3 days left to answer.
Additional Details
I am noticing a lot of marinade recipies. Is this a meat that really SHOULD be marinaded? Will it be tough and “gamey” if it is not? Can you use a pressure cooker?
You definitely don’t have to marinade it – lamb is very tender as long as it’s cooked right – preferably to medium rare, medium at most. You can just rub it down with a touch of olive oil and garlic, some minced herbs too, if you like, and roast it. I wouldn’t recommend pressure cooking it, being that it’s very difficult to bring it to the correct temperature accurately, without over cooking. Plus, oven roasting will give you a much nicer browned crust around the outside.
I don’t find that lamb is really gamey – it’s definitely a richer, deeper flavor than beef, but with your wife being such an avid chef, I imagine your family eats quite a large variety of foods – I truly think lamb is something that you’ll all love, and again, no, it really doesn’t HAVE to be marinated. You might consider doing a rack of lamb, instead of a leg – a rack cooks much faster, is easier to temp, and may be an easier introduction to lamb, overall. I hope that helps!
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