re: #544 SixDegrees

I like lamb. Some people don’t. I’d recommend rack of lamb as an introduction, with most of the external fat trimmed off; most of the flavor is in the fat, so this tones down the ‘lamby’ taste. Grill to medium rare, or about 125 F.

Better yet, get someone else to order it in a restaurant, and try some of theirs before you blow a lot of dough on something you may not care for.

We don’t eat much lamb around here at all, but of course, we had it for Passover… lot’s of it… the girlfriend make LOTS OF IT because she know who much I like it… I had leftovers…

and yes, MINT JELLY RULES.