GOLDEN VALLEY, Minn. - Lamb dishes are very traditional for Passover and Easter celebrations. However, for some, it brings memories of heavy eating.
Not so, according to Rachael Perron, Culinary Director for Kowalski's. Shejoined KARE 11 News @ 4 to show us how to make the "Perfect Lamb Chops" and leg of lamb.
PERFECT LAMB CHOPS
- 8 lamb rib chops, or bone-in lamb loin chops, about 3 ½ lbs. total weight (1¼-1½" thick each)
- kosher salt and coarse ground black pepper, to taste
Season chops with salt and pepper. Arrange chops on a clean grill or grill pan preheated to high; cook, turning once when dark grill marks form and meat releases easily from grill grates, until slightly pink in center and meat reaches an internal temperature of 140° (10-14 min. total). Remove from heat and tent with foil for 10 min. before serving. Serve with your choice of sauce. Serves 4.
CITRUS-ROSEMARY LEG OF LAMB
5-7 lb. leg of lamb
1 ½ cups dry white wine
½ cup fresh squeezed orange juice
2 tbsp. snipped fresh rosemary
3 cloves finely chopped garlic
1 tsp. dried thyme
1 ½ tsp. kosher salt
¼ tsp. coarse ground black pepper
Place lamb in large plastic zipper storage bag. In a small bowl, mix remaining ingredients; pour over lamb. Refrigerate up to 24 hrs., turning lamb occasionally. Remove lamb from marinade; place on rack in shallow roasting pan. Roast lamb, uncovered, in a preheated 425° oven 20 min., brushing occasionally with marinade. Reduce oven temperature to 350° and continue roasting 1 hr. longer, basting with marinade until lamb reaches an internal temperature of 130-135° on a meat thermometer. Cover with foil and let stand 15-20 min. or until thermometer reaches 145°. Serves 8.
VERSATILE GLAZE OR DIPPING SAUCE FOR MEAT
1 cup top-quality fruit jam, preserves or chutney (such as Stonewall Kitchen)
¼ cup seasoned rice vinegar
- pinch crushed red pepper flakes or Asian hot sauce (such as Sriracha), if desired
Combine jam and vinegar in a small microwave-safe bowl; heat in 10 sec. intervals until jam is loose and ingredients are easily whisked together. Stir in red pepper, if using. Use as a glaze or dipping sauce for grilled or roasted pork, lamb, chicken or turkey. Makes about 1 ¼ cups.