Broiling Lamb
- Preheat broiler according to the manufacturer's instructions.
- For easier clean-up, spray the rack of a broiler pan with nonstick spray coating.
- Place well-trimmed lamb on the unheated rack of a broiler pan.
- Measure from the source of heat to the top of meat and broil according to the chart.
- Turn lamb over after half of the broiling time.
- Use tongs to turn chops and steaks to avoid the loss of natural juices.
- Season, if desired, and serve immediately.
Timetable for Broiling Lamb
| Lamb Cut |
Distance from Heat Source |
Approximate Total Cooking Time For Medium Doneness (min.) |
| Lamb Loin Chops (1" thick) | 3 - 4 inches | 10 - 15 |
| Lamb Rib Chops (1" thick) | 3 - 4 inches | 10 - 15 |
| Lamb Sirloin Steaks (1" thick) | 3 - 4 inches | 12 - 15 |
| Lamb Top Round Steaks (1" thick) | 3 - 4 inches | 12 - 15 |
| Leg Steaks, Center Cut (1" thick) | 3 - 4 inches | 15 - 20 |
| Cubes for Lamb Kabobs (1¼" pieces) | 3 - 4 inches | 10 - 15 |
| Lamb Patties (½" x 4") (4 oz. each) | 3 - 4 inches | 12 |
| Lamb Shoulder Chops, Round Bone or Blade (1" thick) | 2 - 3 inches |
10 - 12 |
| Butterflied Lamb Leg (4 - 7 lbs.) | 4 - 5 inches |
45 - 65 |