Broiled Lamb

2 Mar

Sadly, my mom and dad left me (almost) all alone to fend for myself for a week. I hardly ever eat meat, let alone cook it, but I thought I’d give lamb a try. Many people think it’s too “gamey,” but I like it much better than beef. I like it best braised or in a sort of sauce (like the sort of sweet braised lamb with mango chutney at mOre cafe), otherwise it’s kind of dry. But maybe I’ve only had overcooked lamb, so I actually wouldn’t know that well.

Broiled Lamb

(adapted from AllRecipes)

Serves 1

This turned out pretty well- the onions were delicious! I may have cooked the lamb a bit longer than needed, mostly because I was afraid of eating raw meat and bacteria and all that. But according to my french teacher, eating raw meat (la viande cru) is perfectly fine as long as the meat is good, and I should try it some time.

1 (6 ounce) loin of lamb
1 small onion, thinly sliced
2 cloves garlic, minced
2 spoons white vinegar
1 spoon olive oil
1/2 spoon salt
garam masala

Mix all ingredients for marinade in a dish, then put the lamb in, rub around, and flip to coat. Marinate about 1 hour. Put onions and lamb on baking sheet/roasting pan, letting some onions stick to lamb. Turn broiler on med-high and cook 5-6 minutes on each side. (When really cooked, as in becoming kind of dry cooked, lamb turns greyish. You want it to stay pink in the middle.) Would taste good with rice pilaf.


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