Preheat grill or BBQ on high. Cook chops about 2 minutes, until just
starting to brown, before basting with sauce (optional). Continue
cooking lamb chops for another 3-5 minutes each side, basting
In a heavy frying pan, sear over high heat for ½ to 2 minutes each
side, until just starting to brown, before basting with sauce
(optional). Reduce heat to medium and cook chops for 2-4 more minutes,
turning at least once.
Preheat oven to 475º.
For a rack:
Place rack in heavy
skillet and sear over high heat for 3 minutes per side. Season
with salt and pepper or baste. Place rack, fat side up, in a
roasting pan and roast in the middle of the oven for 14-16 minutes for
medium-rare. Transfer racks to a warm plate and let rest for 10
minutes before serving.
For a leg: Preheat oven to
350º F. Season leg with salt and pepper to taste or baste.
Roast for about 1 hour 20 minutes. Remove from oven, cover loosely
with foil and let meat rest 10-15 minutes. Carve and serve.
The firmer the feel of the meat, the more well-done it is. Just press
the lamb — when it has a springy but firm texture and is moderately
juicy, the lamb is done. Most people prefer lamb when it’s medium-rare
or medium, but lamb is also delicious when cooked well-done. A complete
cooking guide with an internal meat temperature chart can be found on
this web site.