With the onset of spring, I’ve been happy to push hearty stews and braises to the back burner and welcome leaner cuts of meat into the kitchen. While it’s not something most of us cook on a very regular basis, lamb is a springtime favorite. Between its larger size and higher price tag, it can certainly prove an intimidating cut of meat to prepare. But this perfect-for-spring meat is a lot easier than it seems — especially when you know the common missteps to avoid.