Cuts: Rack of Lamb, Crown Roast, Shoulder, Leg
Cooking: Generously Dust with salt and any other desire seasoning. Preheat oven to 425 degrees. Place roast on a sheet tray preferably with a rack in between meat and sheet tray in order to raise the meat off the tray. Place in oven and roast for 10-15 minutes per pound. After the first 15 minutes turn oven down to 325 degrees and continue to roast until desire internal temperature is reached. Remove from oven and let rest for 10-15 minutes.
Roasting Internal Temperatures: Rare-120 Degrees Medium Rare-130 Degrees Medium-140 Degrees Medium Well-145 Degrees Well-150 Degrees
Cuts: Rack of lamb, Lamb Loin, Leg
Cooking: Generously dust with salt and any other desired seasoning. Pre heat your gill on HIGH heat with lid closed until thermometer reads 350 degrees. Rub meat with olive oil. Turn heat on the grill down to medium high. Place meat in the hot spots on the grill at a 45 degree angle. Hot spots can be located generally by different coloration on the grates. They will be lighter in color than the rest of the grates. Keep the lid closed during cooking. Leaving the lid open releases heat and will result in longer cooking times. Turn meat 45 degrees halfway through each sides cooking time. This will give your meat that restaurant style cross hatching.
When flipping the steak make sure to place in a different hot spot on your grill, at a 45 degree angle, as the spot where it was is now cold.
Cuts: Rack of Lamb, Lamb Loin
Cooking: Generously dust with salt and any other desired seasoning. Preheat heavy bottom sauté pan over high heat using enough neutral oil to coat the bottom of the pan. When the oil is hot add the meat carefully, laying it away from you as to not splash yourself. Sear until a hard golden brown on both sides. Place entire pan in the oven and continue to cook until desired doneness. Remove the meat from the pan and let rest 5-10 minutes depending on size.