Just like any cut, it depends on the cut. First of all, the rarer you get, the more you are gambling with food bourne illness, but if you prefer that taste, that is the give and take involved. Lamb is cooked very simlar to beef. A thick cut needs to be slow cooked for a longer time. A thin cut can be seared. Ground lamb, as in my recipe, can be cooked as beef. Normally ground lamb is a little fattier so I say mix it with ground sirloin or something leaner. If you are in Houston, check out Gaston's on Richmond for nice lamb. If you are in College Station, check out Cafe Eccel. And by the way, thanks AsianSensation, they are good for pool side entertaining. And because the ground meat and chicken breast can be had for pretty cheap, it is a good choice for entertaining as opposed to buying tenderloin for 15.
has anyone here grilled veal? i love veal, but wonder about mixing it with some stout woods like hickory or mesquite?
Sorry - I did not see your earlier post. I like my lamb medium rare. Medium is fine too. Definitely do not overcook it, since (IMHO) the flavor mellows.
