3 Tips For Cooking Lamb Escalopes

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Most people go straight for the loin chops at the supermarket, but lamb escaploes can also allow for some delicious meals that you and your family are sure to enjoy. They are nutritious, versatile, cook fast, and go well with a number of different side items. Although to get the most enjoyment out of your escalope dish, you should follow a few basic cooking tips.

3 Tips For Cooking Lamb Escalopes

First and foremost, let’s go over what lamb escalopes are. While you may have come across them at the store before, chances are you know very little about them. Basically, lamb escalopes are medium cuts of meat that are pounded out to increase their tenderness. In addition, pounding the escalope cuts also allows them to flatten out, making them easier to cook with.

Avoid Over-Cooking Lamb Escalopes

As stated above, lamb escalopes are pounded down until they are somewhat flattened. Because of this, many people find themselves over-cooking escalopes by accident. Whether you’re grilling them or slow-roasting them in the oven, frequently check your escalopes to ensure you aren’t burning them. As you may already know, over-cook lamb tastes awful and can essentially ruin your otherwise perfect dinner plans. Thankfully, lamb isn’t prone to illness-causing bacteria like pork is, so eating it rare is perfectly acceptable.

Check The Temperature

Along with checking your lamb escalopes by eye, you should also use a meat thermometer to make sure they are cooking properly without getting too hot. While some people will prefer their lamb rarer, a good rule of thumb is to keep the internal temperature of your escalopes around 140-160 degrees Fahrenheit. This is the range that’s considered suitable for “Medium” cooking of lamb. If you want no red or pink at all in your escalopes, then you’ll need to cook it until the meat thermometer reads 165 degrees Fahrenheit. Be extremely careful when cooking your lamb beyond medium, as it’s easy to burn the flavor and juices right out of it.

Cook With Broth

A little trick I’ve learned over the years is to cook your lamb escalopes with a can of beef broth. This will keep your meat moist and prevent the natural juices from evaporating during the cooking process. Just open up a can of traditional beef broth and place it on the bottom of your cooking pan next to the lamb escalopes. Toss it in the oven and allow it to cook for the appropriate time before taking it out and eating it. Of course, you can only use broth when you’re cooking escalopes in the oven. If you’re cooking them on the grill, your only other option is to soak the tops of the escalops a bit before throwing on the flame.