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Lamb is a dish best served rare or medium rare. When overcooked, the meat tastes muttony. Rosemary also makes a nice seasoning.
Ingredients
2 small lamb T-bones per guest, about 4 ounces apiece
Salt and fresh-ground pepper
Directions
Salt and pepper both sides of lamb and grill two minutes per side on a grill of medium-high heat, preferably charcoal or wood fire.
