re: Some Help With Lamb

As above American lamb, which is mostly Colorado is preferred and a bit more expensive than New Zealand lamb. Calandros carries American and Sams carries New Zealand. I buy both. When I serve for a dinner party, I spend and buy American. When I am grilling for an appetizer I use New Zealand. Most places you see the "lolipops" are New Zealand Frenched racks that Sams carry.

While I love a bone in leg of lamb, I am the only one in my household that will eat it so rarely do I cook them. 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.

The frenched racks are a good starting point. You can get two at Sams for about 20 bucks or so. Trim them a bit, season with whatever you like, Rosemary, salt and pepper and rub with olive oil. I also coat mine in pesto. Grill them whole until medium rare, rest for ten minutes then slice into chops. Dab of sea salt on the exposed meat and enjoy. I do these a lot in lieu of sausage for a starter.

If you want to spend more money, get the same rack of American. It's very good as well and meatier.

If your fire is hot wrap the bones in foil because they will burn and that makes it look bad.