Dinner tonight was Lamb Loin Chops, cooked medium rare, thanks to the wonderful meat thermometer that my twin gifted us with.
They were served with a garlic and ginger paste, alongside roasted broccoli with melted Swiss cheese.
Here you can see how nicely red it still is, when you know to take it off heat when the internal temperature is around 130 degrees. Again, per my twin's advice, I placed the meat in a tin-foil tent for ten minutes. That makes it hold all the juices brilliantly.
We simply need to eat more lamb!