Lamb may not be high on most people’s list of everyday meats. Perhaps it’s the expense, the inconvenience of having to purchase lamb from a specialty shop or the toughness of the meat that leads people to stick to beef, pork or chicken. When properly tenderized, however, you can bake, roast or grill up some lamb chops without ever wondering: “Where’s the beef?” Read on to learn more.
Sprinkle meat tenderizer on whatever cuts of lamb you have: steaks, roast, chops, ribs. To make a tenderizer paste, mix 1 tsp. of meat tenderizer and 1 tbsp. of water. For each pound of meat use 1 tbsp. of tenderizer paste.
Pound the meat with your hand or a kitchen tool. This helps break down the density, fat and tendons of the lamb meat, allowing it to cook more evenly. You can also pierce the lamb meat with a fork several times before pounding the meat.
Place the meat in a glass dish, large plastic container or bag (depending on the amount of meat you have).
Add a marinade for lamb meat (something containing olive oil, lemon or garlic, for example). Use enough to saturate the lamb.
Cover up the marinating meat and refrigerate for a day or overnight before cooking.
Another good way to tenderize lamb is by following a slow cooker recipe and letting it cook for about 8 hours on low.