There was a time in my culinary journey where I confidently cooked lamb: chops, loins, legs, ground. It was usually very good. Then I am not sure why, I just stopped cold turkey and have felt intimidated cooking it myself since. I think it may have had to do with eating it on a trip to Paris and feeling I just could not live up to that perfect dish. I often order it in restaurants for that reason but am often underwowed at the seasonings and usually disappointed. The fabulous Selma at Selma’s Table once posted a recipe for lamb that had me sitting up straight, hanging on her every word and wanting to leap through my screen right to her table. It was a boneless shoulder of lamb brilliantly rubbed with an interesting paste ON THE INSIDE of the meat.