The leg-cross-section of lamb is popular. It is a great cut for all those who do not care to jeopardize their dental health on over-priced, bony and unfathomably structured lamb-chops but who have no time for the preparation of a whole roast.
The challenge, then, is to prevent these bits from
– curling or cupping during the preparation
– getting tasty but remaining tough
– remaining too rare
– reducing into flavorless bits of cardboard.
Here’s how: (more…)