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Ask BETTY I’d like to try lamb on the grill this spring. Is there any trick to grilling it? Kerrville, Texas Grilling is a wonderful — and easy — way to cook lamb! Because it’s lean and tender, the trick is not to overcook it. Lamb is at its juiciest and most flavorful when cooked to 145°F (medium rare, pink in center) or 160°F (medium, light pink in center). For larger cuts, use a meat thermometer to check for doneness. Or, cut a slit into the thickest part of the meat to check. Choose a cut that’s great for the grill such as loin or rib chops, or cubes for kabobs. Trim any excess fat, and sprinkle the meat with seasonings or marinate it before grilling. Heat your gas or charcoal grill to medium, then spread the coals in a single layer. Place the meat on the grill. As a rule, chops and steaks should be three to seven inches from the heat, depending on thickness, and kabobs should be four to five inches. Grill on one side until brown, then turn and cook until done. Dear Betty,My husband and I often order lamb when we go out, but I’ve never tried making it at home. What can you tell me about it? Smithville, Tenn. Lamb is one of those delicacies that’s often overlooked. But it’s great in a whole range of classic and ethnic dishes from roast leg of lamb to curries, ka-bobs and gyros. These tips should help when you’re buying or cooking lamb: Buying: Let color be your guide. Look for lamb that’s pinkish red with a velvety texture and a thin, firm layer of white fat. The darker the meat, the older the animal and stronger the flavor. Cuts of lamb come from the leg, loin, foreshank, breast, rib and shoulder. Some typical cuts are leg, loin chops, crown roast and rib chops, as well as cubes, stewing meat and ground lamb. Preparing: On larger cuts of lamb you’ll find a thin, paperlike covering called "fell." Don’t remove the fell be-cause it helps these cuts keep their shape and retain juices during cooking. On smaller cuts, the fell usually has been trimmed. Trim excess fat before cooking to avoid a stronger flavor. Seasoning: Lamb can be marinated or rubbed with herbs or spices before cooking. Cooking: Roasting, grilling and broil-ing are excellent ways to cook lamb. Check my Web site for tips and time-tables. Betty Crocker Want more ideas? www.BettyCrocker.com Questions? 1-888-ASK BETTY Timely Tips BATH POUFS - I don’t throw away my used, tattered bath poufs. I use them to remove bugs and bird doo off my car. They scrub sufficiently without ruining the paint surface. Christine M. * * * DRESS IT UP - When I have leftover salad dressing in fast-food packets, I add it into eggs. I then scramble as usual. The dressing gives the eggs a lot of flavor. They’re delicious, and my husband and kids love this treat. Clara F. * * * MMMM!MERINGUE - When making lemon meringue pie, I add a teaspoon of cinnamon to the sugar in the meringue. It just adds that extra, special "oomph". Edna L. * * * CUPCAKE CADDY - My kids love cupcakes, and I usually give them one with their lunch for school. However, they get scrunched, and the icing gets all over the place, simply wrapped in plastic. Instead, I use a small, Chinese soup container. I place the cupcake on the inverted lid. I then place the container over the cupcake and snap shut. The cupcake gets where it’s going with minimal damage. Lisa T. * * * ICE CUBES - I find it difficult to remove just a few cubes from a tray of ice cubes. They usually end up falling all over the place. To remedy this, my husband made a suggestion. Twist the tray to loosen the cubes. Moisten a finger with some water and lift out the cube or cubes you need. The water, combined with your body heat, creates a bond when you touch the cube. Lydia R. Share your special Timely Tip with our readers. Send it to Kate c/o DBR Media, Inc., P.O. Box 21, Hopewell Jct., NY 12533, or e-mail: deckert@ dbrmedia.com.
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