I bought a one-pound center cut steak, bone-in, from a leg of lamb.
Both the butcher and several of my cookbooks note that it is best prepared by grilling or broiling. One book (may have been James Beard; I don't really remember) said that it *could* be braised, but only with caution.
It looks like a beautiful, tender cut of meat. So I can understand how the dry heat methods would work with it. But (a science question, I guess) why is a braise risky?
Also, I'm thinking about a marinade. I have a small bottle of ale. How would that work as a basis for a marinade for lamb?
(I also have lemons, yogurt and wines on hand, so I could go one of those routes if the ale wouldn't match up nicely.)
What would you do? Thank you.