For the Love of Lamb

There’s no question about it, lamb is our favorite meat. And we’re not fussy as to the cut—it can be as grand as a crown roast or saddle, as perfect as a juicy little chop, or as humble as succulent stew meat. Lamb seems equally at home on a silver platter or in a deep earthenware casserole, with elegant artichokes and asparagus or earthy potatoes and parsnips. Most often we like lamb prepared simply—a grilled chop rubbed with garlic and rosemary and roasted pink or a slowly braised shank. Lamb is no longer just the flavor of spring, and we fall in love with it again every season of the year.