Lamb is such an underrated meat. It was one of the things my Mom cooked really well, so I grew up loving it, and was never bothered by the gaminess of it.
If the gaminess does bother you, look for American lamb. If gamier meat doesn’t bother you, go for the gusto and get grass-fed New Zealand or Australian lamb.
I recently got a couple of lamb loins and decided to marinate them, and then simply sear both sides of the loins in a hot pan, putting a lid on the pan to finish cooking. Simple and delicious.
Here’s the marinade I used…
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon Kosher salt
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon granulated onion
Mix the marinade ingredients together in a bowl.
Place the lamb in a plastic bag and pour the marinade in, squishing it around to make sure it makes contact with the meat. Place it in a pan or a bowl to prevent accidental leaking.
Let the lamb marinate for several hours at room temperature, or in the fridge overnight.
Before cooking, bring the lamb back to room temperature.
Use some oil in a hot pan, and then sear the lamb on both sides. Place a lid on the pan, and reduce the heat to medium-low.
Cook the lamb until you get the lamb to a perfect medium. Cooking to 145 degrees will get you to medium-well, so I back off that a bit for medium. But cook it the way you like it!
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