Saturday, December 13, 2008

Grilled Lamb

I just love fresh grilled lamb, I never really had eaten it before I became Muslim, it has never been something regular in our home.
I took my favorite chicken seasoning and let it sit on the meat all day long in a plastic bag with a forth cup of extra virgin olive oil.
Heat your skillet or grill pan to medium high heat.
Place one piece of meat at a time between two pieces of plastic wrap and using a meat tenderizer give it a few wackes on both sides.
You can see it has flatten out a bit which helps it cook at the same rate.
Put it directly onto your pan. Make sure you pan is really hot.
Let it cook a few minutes on each side, without moving it.
The longer you cook it obviously the less rare it will be.
Use you finger to test each side of meat for how done it is. Remember the softer it is the more rare it is.
After removing the meat, set it aside and tent it with foil. Don't cut into the meat for at least ten minutes, otherwise all the juice will run out and you will have tasteless dry meat.


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