We embrace austerity for our lamb, grilling it off under nothing but a garlic ru…

We embrace austerity for our lamb, grilling it off under nothing but a garlic rub and showers of salt and freshly ground pepper. (You can sear the meat on the stovetop as well, in a cast-iron pan, and finish it in a hot oven.) (Photo: Zachary Zavislak for The New York Times)

Source by nytcooking