Experiment #4: semi-boneless leg of lamb

[Scott Mark]

I treat lamb like I’d treat beef steak — simple preparation, some salt and pepper, and do not overcook!

At a restaurant – I would recommend the rack of lamb, although there was one memorable occasion when even this cut couldn’t withstand the mishandling of the kitchen staff…

Lamb has thicker coating surrounding the muscle groups. I think this is where lanolin comes from. It is not good eats, and must be removed before cooking. I went to a restaurant where it was not removed before cooking, and the flavor melted into the lean and totally ruined the dish.

Good lamb is great stuff. In the early years of our marriage, we used to get a 4H lamb every year or two.

Best of luck. Done correctly, lamb is a real treat. Our Sam’s club carries lamb porterhouses and it’s an indulgence to pick up a pack when I’m there. And just grill briefly and serve simply.