How To Cook Lamb

I have a nice hot pan on with some rosemary on the side, fat down. That creates my oil for my pan so we are not cooking with too much, or any oil at all, in the pan. It is not an actually tender piece of meat we are cooking here.

You need a bit more cooking, so I am going to actually seal the meat on top of the stove. I am going to flavor them as much as possible. I am going to run it through my oven for about 20 minutes.

I will have some tender pieces of meat. If I had some lamb cutlets, they would be in the pan, they would be in for seconds. But I have a shoulder cutlet, really tasty.

I like to seal my meat off first. I like to get the color going. I like to nurture my meat first, get the flavors going.

Just make sure there is plenty enough moisture in the pan before it goes back in the oven. We will turn it over. You probably just put your lamb straight into the oven.

It is nice to seal that meat off, retain all the flavors and juices. This will really apply to a lot of meats, or all meats - searing your meat in the pan to retain all the flavor and all the juices. When it goes through the oven, it stays moist and flavorful.

I like to use a couple of herbs. I have some rosemary, I have some thyme. Take the salt and pepper.

This is going to go in the oven for about 20-30 minutes on about 180. I am happy. I have the moisture now; I have the flavor now.

All there is now is to cook it properly. There is my dish. Set the pan off.

There is enough moisture now for my meat to go in the oven. Coming back to our lamb, it smells absolutely fantastic. I can smell the juice has been released from the lamb as well, still plenty of moisture there.

Smell that rosemary. This, you know, I just know, is going to fall off the bone. Just cut that.

Tender and moist; this is a really, really good dish. Just going to fall off the bone. And that is how I cook my lamb. .