Gluten-Free, Paleo |
Heat a grill or grill pan to medium-high.
Season lamb liberally with salt and
pepper or any combination of flavors
you prefer. Place lamb on the hot grill
and cook for 3 minutes per side. Remove
from grill to rest before slicing.
Preheat oven to 350º F. Season the
lamb liberally with salt and pepper or
a combination of spices such as garlic,
cumin, paprika and oregano. Add a
small amount of oil to a Dutch oven or
other ovenproof pot with a lid. Sear the
lamb on both sides. Add
stock, beer, wine, water, sauce or cider
to the pot. Cover and bake until desired
doneness. (about 15-20 minutes). Rest.
Slice and serve, spooning pan sauce over.
Preheat oven to 325°F. Season lamb
liberally with salt and pepper. Or, make a
paste of Dijon mustard, garlic, chopped
rosemary, salt and pepper and rub over
the lamb. Place in a small roasting pan
and cook until desired doneness.
125°F (about 15 minutes per
130°F to 135°F (about
20 minutes per pound)
135°F to 140°F (about 25
minutes per pound)
155°F to 165°F (about 30
minutes per pound).
Great sliced and served with a simple fresh salad and herbed potato, as a lamb taco or a gyro
better than any pressed meat you may get from a street vendor!
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