Help with cooking Lamb please

colnkits

Hi all,

Looking for some cooking expertise as I'm definitely a novice!

I want to cook a boneless piece of lamb, but I can never get it right

eating out in restuarants it seems to be lovely and tender, but still on the rare side, whenever I cook it, to get it tender enough it's normally cooked to cremation point at which point it kind of falls to pieces as I cut it.

I tried covering it in red wine, which was lovely when it was cooked, but the lamb was purple :rotfl: :rotfl:

Has anyone got any pointer or tips that could help me?

Many thanks
Kits

viktory

I am no Gordon Ramsey, but I generally quickly sear the lamb fillets in a frying pan to seal them and then cook it in the oven (about 180c fan) for 25 mins. Leave to stand for a good ten minutes, covered in foil. The allows the juices to be absorbed back into the meat, rendering it juicy and tender.

colnkits

Hey there
Many thanks for replying so you don't have to put them in liquid to cook them that way?
I can see hubbie eating lamb all week until I perfect it LOL

Kits

coleys

Hi
We love lamb in our house. I just put it in the roaster tin and cook it real slow (gas 3-4) for as long as poss, just keep basting it..

colnkits

I was thinking I might cook it for New Years Eve as we've decided to stay in and cook a 3 course meal together.

Not sure what would be nice to serve it with, will have to search the recipes...I want something slightly different to my normal menu of sprouts, potatos and peas

Kits

viktory

No, we don't use any liquid or added fat as it cooks beautifully in it's own juices. Perhaps serve with dauphinoise (sp??) potatoes, cauliflower cheese, fine green beans and a delicious gravy. Mmmmm.

Enjoy

colnkits

viktory wrote: »

No, we don't use any liquid or added fat as it cooks beautifully in it's own juices. Perhaps serve with dauphinoise (sp??) potatoes, cauliflower cheese, fine green beans and a delicious gravy. Mmmmm.

Enjoy

That all sounds gorgeous......off to hunt down recipes.