You know that nervous feeling you get right before you pop a lamb chop into the pan? It’s the same panic I have when I try to parallel park. Everyone is watching, and failure is imminent. The truth is, lamb is forgiving if you respect a few simple rules. It’s not a fragile soufflé; it’s a sturdy, gamey character that just wants to be treated like a steak with a British accent.
Most people overcook lamb because they’re scared of the pink. Trust me, medium-rare is your friend. Cook it well-done, and you’ll be chewing on a flavorless memory of a sheep that once knew happiness. Aim for a rosy center, like a perfect sunset—not a desert at noon.
