Up until about two years ago, I thought lamb to be out of the scope of reasonable supper-time fare. It always seemed too gamy, too expensive, too Easter. My husband Troy loves lamb (any meat, really), so I’ve broadened my menu. Lamb is that unique je ne sais quois in such ethnic delights as Gyros, peppered Mongolian stir fry, or Irish mutton stew. The Chinese say that lamb is a “hot” food, meaning that your internal systems are therapeutically warmed or inflamed if you are gluttonous. Maybe that is why lamb pairs so well with mint. If you are like me, you love the contrast of flavors: sweet and savory, strong and subtle, warm and cool. Tonight I made boneless leg of lamb. The already marinated leg of lamb was purchased at Trader Joe’s (love that place!) for only $3.99/lb. While I waited for the lamb to grill (per instructions […]