Tyler prepared this lamb steak coated with fresh rosemary and potatoes (pages 80-81). This meal epitomizes the purpose of the book - basic, daily fare. The potatoes were very good, and the lamb alright. My problem with the lamb was more my lack of preference for lamb meat. I think I've only had lamb a few times - one was a rack at a cheese club party, and the others are long forgotten. The recipe called for a roast, but I brought home a steak since I didn't want to spend too much.
The lamb is a locally raised 4-H animal that I bought at our county fair a couple of months ago. I chronicled my experience of looking my food in the eyes here. I'm well beyond where I was when I wrote those words, and now am very eager and satisfied buying locally raised meat - especially 4-H meat which was cared for by a child.