creative
cooking
The secret
world of lamb
TRADITION PLAYS a strong role in influenc- olive oil, 1 tablespoon of brown
ing our decisions on the foods we eat. That sugar, 1 minced garlic clove and a
can be the only explanation for why more 2-inch piece of grated fresh ginger.
Americans don’t make lamb the centerpiece Preheat the grill to high; cook
of their meals. chops for about 2 minutes per side,
Lamb is sweet yet mild, surprisingly easy until just starting to brown, before
to prepare in a variety of ways, perfectly at basting with the sauce. Continue
home with many cuisines and low in fat and cooking for another 3 to 5 minutes
cholesterol. Yet Americans eat, on average, on each side, basting occasionally.
less than a pound of lamb a year, well below Rub and roast. A rub is a
most Europeans—and a nibble compared great way to seal in lamb’s juices
to the 35 pounds a year devoured by the aver- and flavors, particularly for larger Loin Chops with
age Australian. cuts such as a boneless leg of lamb. Soy-Ginger Sauce
But the secret is out, and U.S. consump- This simple rub does the trick:
tion of lamb is on the rise. Here are two easy Combine 1 1 IRIDIO PHOTOGRAPH / Y 3 cup of olive oil, /2
tea-preparation methods to try this spring. spoon each of dried crushed basil and dried internal temperature is 130°F. Remove the
On the grill. Grilling lamb is a snap, in crushed thyme, and 1 teaspoon each of lamb from the oven, loosely cover with foil
terms of both preparation and actual cook- ground black pepper, garlic powder and salt. and let rest for 15 minutes before serving.
ing. Start your experimentation with the eas- Preheat your oven to 475°F, coat the leg Keep in mind these two tips when
iest cuts—chops or steaks. A simple basting of lamb on all sides with the rub, put the preparing any cut of lamb: Be careful not to
sauce is all you need. meat on a rack in a roasting pan and place in overcook lamb—rare is better. And after
Try this recipe for eight loin chops the oven. Roast the lamb for 20 minutes, then roasting, resting the lamb for 15 minutes
brushed with a sweet soy-ginger sauce: reduce the heat to 350°F. Roast lamb for (under loose foil) allows the juices to seep
Combine 3 tablespoons each of soy sauce and another 20 minutes per pound, or until the back into the roast.—Tim Talevich
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