'The First Lamb' by Intern Abel Ramos
I have not spent very much time cooking with lamb, so when an order of different lamb cuts came in for Chef Adam, I saw this as a chance to expirement and make a good lunch for my team at Charlie Baggs Inc. I decided to do a lamb roast so I marinated a lamb shoulder over night in a mixture of orange juice, garlic, thyme, white wine, rosemary, pepper, and salt. I then seared the meat to give it a nice color and flavor. I set the oven to 410 degrees and put the meat in for 20 minutes. This first cooking stage continues to set a nice sear on the meat and adds to the texture of the final product. I set the meat on a rack in order to catch the drippings. After 20 minutes I lowered the temperature of the oven to 325 degrees and left it in the oven for 40 minutes. After 40 minutes I checked the temperature of the meat, and when it reached 130 degrees I pulled it from the oven and let it rest to get a nice medium rare. I used the drippings from the meat to make a sauce consisting of a corn startch slurry, grain mustard, heavy cream, lemon juice, and salt.
I then cut into the meat and saw that it was medium rare just like I had wanted it to be. I’d have to say I was rather happy with the results of the lamb.