Here's a cooking instruction for :
1. Prep the lamb: Make sure the lamb leg is diced into bite-sized pieces and trim any excess fat if desired. Pat the meat dry with a paper towel.
2. Season the lamb: Season the lamb generously with salt and pepper, or any desired spices or herbs such as rosemary, thyme, or garlic powder. Massage the seasoning into the meat.
3. Heat the pan: Heat a large, heavy-bottomed skillet or pan over medium-high heat. Add a small amount of oil or butter to the pan and let it heat up.
4. Sear the lamb: Once the pan is hot, add the diced lamb to the pan in a single layer. Avoid overcrowding the pan, as this can prevent proper browning. Sear the lamb for 2-3 minutes on each side until it develops a golden brown crust.
5. Cook to desired doneness: Reduce the heat to medium or medium-low and continue cooking the lamb until it reaches your desired level of doneness. This usually takes an additional 5-10 minutes, depending on the size of the diced pieces. Cook longer for well-done lamb or shorter for medium-rare.
6. Rest the meat: Once cooked, remove the lamb from the pan and let it rest for a few minutes before serving. This allows the juices to redistribute and the meat to become more tender.
7. Serve and enjoy: Serve as desired, such as with roasted vegetables, in a stew, or over couscous or rice. Garnish with fresh herbs or a squeeze of lemon juice, if desired.
Remember, cooking times may vary depending on the thickness of the lamb pieces and your desired level of doneness. It's always a good idea to use a meat thermometer to ensure the lamb reaches a safe internal temperature of at least 145°F (63 °C).
