A few months ago, I received a frantic email from a friend with the message, “Help! Teach me how to cook lamb.” I started this food blog and now I was seen as the “expert.” The only problem – I had never cooked lamb before. Despite the fact that my grandpa raised sheep, I had somehow managed to get through the first part of my life without consuming the animal. It was an extended stay on an Australian farm that contained my first experience. It wasn’t farm-raised and prepared as you might think. It was not grilled, seared, or simmered in the kitchen. It was schlepped in from the town’s only Chinese take-out shop, mutton piled on top of rice, packed into a cloudy plastic to-go container. Its retched perfume lingered in the house for days; the fowl taste and fuzzy texture hung in my mouth… and I can still taste it. I swore off the tiny beast right then and there.

Four years later, I met my husband, a 5-foot 10-inch tall, brown-haired, blue-eyed, lamb-loving lad. I was intrigued and curious why he loved the meat so much. My first re-encounter took place when he ordered it at a restaurant, carved off a slice, and let me taste. Timid, but brave, I braced myself for the bite. I was quite surprised by the flavor; it wasn’t at all what I remembered.

Another two years had passed and I took a Mastering the Basics cooking course. I watched the chef instructor prepare lamb as I scribbled down notes, but I still was not ready to try it in my own kitchen. Not until I was asked to help a friend. There was no better excuse to finally make it happen.

Em picked up the lamb from the Metropolitan Market along with the ingredients for the agreed upon side dish – a warm tabbouleh salad. She had plans to try out a cherry reduction and I planned a simple recipe, lightly seared and finished in the oven.

We split up the kitchen into two stations and set to work. Em chopped her cherries and I mixed up a rub of garlic and rosemary. I massaged the rub into the lamb chops and seared them on the grill top, just a few minutes on each side. Then I popped them onto a baking sheet and into the oven to finish cooking.

The cherries were still simmering and I started on the warm tabbouleh salad. I sliced zucchini and lightly sautéed them in olive oil, and sprinkled them lightly with salt and pepper. I added them to some bulgar I had prepared earlier along with chopped tomatoes, parsley, and lemon juice. It was a delightful accompaniment to the simply grilled chops.

Em prepared her lamb in a similar style, but served it with the cherry reduction.

My husband happily sampled both styles and declared Em the winner. I say, they were both delectable. And to be truthful, I was happy enough just to compete. I relinquished my fear and I am armed and ready for the next battle of the lamb.