How To Cook Lamb Shoulder – The Elegant Approach
When it comes to cooking lamb, there are few things that can beat the luscious slab of fat that a good lamb shoulder roast can make. Roasting lamb on the grill is one of the most popular methods of cooking lamb in America today. Roasting lamb is a favorite staple of Greek family meals and the cooking traditions of other countries as well. At grandmother’s house it was always a sight on festive holidays, particularly Easter. Greeks tend to roast lamb until it’s fall apart and this is particularly true of the lamb shoulder cut.
To roast lamb, start by preparing the lamb for marinating
In a large non-stick skillet, cook the lamb over indirect heat until the skin starts to peel off. Don’t turn the lamb; just give it a slight twist to let the fat drain away from the meat. Add some lemon juice and olive oil to the hot skillet to prevent the fats from sticking to the surface of the meat as you turn it. Use tongs to push the flat parts of the lamb into the hot oil, turning them frequently to distribute the oil evenly throughout the shoulder.
If you’re going to be cooking lamb shoulder on a cast iron pan, then you will probably want to use a medium or firm loin so that it will cook more evenly and take longer to give you a good sear. Cast iron pans are not sensitive at all so you can use any cut of meat, regardless of whether it’s mild or well-done, for this method of cooking. Just watch out for your pan’s handle as it can easily scorch if the heat is intense enough.
When the lamb is almost done, add a couple of tablespoons of olive oil to the bottom of the roast and turn the meat. The olive oil will naturally resist the juices of the lamb, but it will not prevent the grill from getting dirty. Just keep coating the bottom of the shoulder with olive oil and turn the meat to be brown and well-rubbed all over. You can also add a few drops of lemon juice or white wine to the cooking pan to enhance the flavor of the meat while prolonging the tenderness of the lamb.
If you would like to learn how to cook braised lamb shoulder, then you need to pay special attention to the cooking time. Braising requires an oven that is much higher than other methods of cooking, so it will require pre-planning. It’s possible to braise without a lot of prep work, but be prepared to spend several hours cooking the dish. If you plan to use a pressure cooker, then you will also have to invest in one.
To make the best lamb chops, start by chopping the shank into 2 pieces
One small and one large. Rub both pieces of meat with some olive oil, season with salt and pepper and leave out to dry. In case the pieces of beef are too tough for you, then soften them up with some butter and pepper before rubbing in the rosemary and garlic mixture. Scrape the mixture on both sides of the beef and rub in any juices in the cavity of the meat.
Once you have completed this step, soak the shoulder in a few cups of water in order to add the marinade. The marinade will help preserve the beef as well as infusing it with a rich flavor. Add the rosemary, garlic and pepper mixture and leave out to dry. Once this is done, you can now season your marinades according to your preference, depending on the type of meat you’re planning to cook.
Put your marinade in a spray bottle and spray the inside of the rotisserie drum with olive oil, season with salt and pepper and let the meat hang in there in the drippings from the bottom of the oven or stove. Turn the oven or stove off and place the rotisserie drum in the cold oven or on the stove to finish cooking. Wait a few minutes, open the door of the oven or stove and put the shoulder in. Follow any other cooking instructions that may be listed by your recipe and enjoy your delicious meal!