What makes lamb tender

Some prefer it very rare; others want it well-done throughout. Leg of lamb is tender and juicy and will be good along a wide spectrum of doneness. Lamb shank is a super-simple, cheaper cut that goes a long way. Take the foil off for the last 30 minutes of the cooking time to let the skin crisp up.

Go in at an angle in the middle of the cut, wait for a second, and then touch the tester to your wrist. Follow this tip: For a more tender and juicy piece of meat, allow the lamb to rest for at least 15 minutes after removing it from the oven. Add sauce: As overcooked meat has low fat and liquid content, you can cover it up by adding the delicious sauce of your choice. The sauce may cover up for the lost content, but the meat will still not be as juicy. The only difference between the HIGH and LOW setting on a slow cooker is the amount of time it takes to reach the simmer point, or temperature at which the contents of the appliance are being cooked at.

Cooking a steak over direct, intense heat makes it more firm and dry the longer you cook it. The long, slow cook time leaves lean meat, like sirloin, tough and chewy, while tougher cuts, like chuck, break down and become really tender. A whole leg of lamb often includes the shank portion, but since the shank does not take well to the dry heat of roasting, it's best to buy the leg without the shank.

You can also buy a half leg of lamb; the butt-end of the leg will be the meatiest and most tender. Rack of lamb is the cut with the rib bones or chops. This succulent roast is often served "Frenched," with the fat and meat trimmed from between the ribs and the bones scraped clean and protruding outward. Your butcher should be able to prep the roast for you; remember to ask for the meat trimmings if you want to make soup later on.

When two or more racks of lamb are tied together to form a circular roast, it's called a crown roast. Lamb is flavorful enough on its own that it doesn't need much seasoning, yet robust enough that it pairs beautifully with any number of boldly flavored seasonings, like rosemary, oregano, marjoram, thyme, lemon zest, cumin, coriander, mint, and garlic. Another popular way to season a roast is to make small incisions in the surface of the meat and push slivers of garlic and sprigs of herbs into the slits.

You can do this right before you begin roasting or a day ahead for more intense flavor. When you're seasoning the lamb, don't salt it until just before cooking; salt can draw moisture out of the meat.

With this roasted lamb recipe, there's no need for mint jelly on the side. Because Chef John roasts the mint flavor right into the crust!

And instead of the jelly, Chef John serves his rack of lamb with a slightly sweet vinaigrette. You'll also get a great tip for getting your lamb to cook evenly. You may unsubscribe at any time. Newsletter Shop Help Center.

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