Never resting, never settling. It was late at night, but I wanted to try something. Cooked some lamb loin, seared with rosemary and whole garlic cloves. Still developing in terms of getting temperature correct in the oven. I prefer my lamb pink on the inside, as you can see below. I understand how some people won't accept it. Regardless of temperature, lamb retains a succulence much better than say, beef, and this dish was delicious. Paired with a wonderfully restrained Vinsobres, showing fabulous regional character. Good night.