re: Some Help With Lamb

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Growing up my mother cooked one at least once a month. She started her oven very high at 450-475 for thirty minutes then 350 to finish.

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That is my method as well for bone in Leg of lamb. The rack is the best place to start as someone new to lamb because you can cook them more like a bone in ribeye (smaller version of course) Marinate for thirty minutes and cook for a minute or two (depending on size) in cast iron then flip over and place in 350 oven to finish to medium rare. I hate mint with lamb so I usually make a chimichurri to accompany chops. Freshly processed lamb is fantastic!