Coming from a Greek background, Lamb was a staple in my house growing up but when I started making lamb for my own family and friends, most of them didn't care for it. No matter how I prepared/seasoned it, most felt it was too "gamey".
At the time, I was cooking it to medium rare which is what most recipes recommend but I have found with lamb, well done is more universally appreciated. It will still be tender and juicy but the added cooking time really takes out the gaminess and now everybody loves my lamb.
Looking at the pic of John's cook, his looks like its on the well done side as well.
PS - Another FYI - Boneless is fine but I really recommend bone in. Much more flavor IMO
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