Anyway, I always cook lamb when B's away. I love it, he doesn't. I've bruised rosemary leaves and I'm soaking them with garlic slivers in olive oil. I have a leg of lamb ready for treatment. Mmmmm...
I prefer my lamb fairly well done, because I'm hooked on the crunchy outside bits. I don't have the same attitude to beef. My preference is for a steak that's well seared on the outside, heated through but dark pink and fairly bloody on the inside. Just a fraction short of being raw anywhere. I can eat and enjoy it if it does have a raw centre but it isn't the best for me.
In another lj discussion,
franciskerst made a glorious comment about Parisians eating their meat raw, which prompted thoughts...... if I order steak in a restaurant in Sydney and ask for medium rare, I generally get something close to the above. If it's a country pub, I usually have to describe what I want, they often overcook.
What's it like in your neck of the woods? What would I get by asking for medium-rare?
