I make a frenched rack of lamb thusly:
Lamb burger and beer. Case closed.
Does anyone know of a really good (good lamb and good prices) place to order lamb online and have it delivered? Lamb can be pretty hard to find where I live. 
For a leg or butterflied roast:
Day before make a marinade of equal parts lemon juice, apple cider vinegar, and olive oil with some fresh cracked black pepper, oregano, thyme and mint. Take a knife to the leg or roast ad trim off excess fat. Poke holes all over, and insert slivers of garlic and rosemary spikes. Marinate the lamb overnight, or at least 6 hours. I prefer to do it over coal rather than a gas grill, but that is up to you. If you do it over coals, you can toss on bits of rosemary and mint stems occasionally. Baste with marinade that has been simmered on the fire to render it cooked [dont want cross contamination =)] and excess marinade can be used on a pan of roasting veggies, carrots, celery, potato and onions. The same marinade can be used for saslik [shishkebabs]
For a rack of lamb:
Peel any excess fat off, give it a good rub down with olive oil, and lightly salt and pepper the rack, make sure it is at room temp. Arrange the grill rack in a roasting pan, put some white wine and water in the bottom of the pan, and on the rack lay out sprigs of rosemary, thyme and oregano, mint is optional. Set the rack of lamb on top of the herbs. Toss some garlic and whole peppercorns into the water. Lid the roasting pan and set in a low [250 degree fahr] oven for half an hour to steam the herb flavors into the meat. Then pop the top off, and insert the probe into the tiny little rack of lamb, and bring the temp up to 350 fahr and roast until the internal temp is 110 for rare, 120 medium and 130 med well. I prefer to pop it out at 105 and tent it under foil on the cutting board and finish it off that way for about 10 minutes. I infuse apple jelly with lots and lots of mint a day o so before, by heating the jelly in a small sauce pan with a touch of cider vinegar to thin it down a bit, and as much mint as I can stuff in with it. I reheat and strain to get the mint leaves out. It isn’t so jaw wrenchingly sweet as straight commercial mint jelly, nor as sour as mint sauce.
When I have a few racks of ribs, I like to make them up and then freeze them in single portion packages. Makes instant entertainment easier.
Lamb also makes good chili, great meatballs, stew. if I have assorted bones with a bit of meat scrap on them, I freeze them and baggie them so I can have the lamb flavor in my lentil soup - it is really easy. Pot with 2 cups of lentils, 1 large onion, couple stalks celery, couple chopped carrots, few cloves of garlic, bay leaf, sprigs of thyme, some oregano and a couple bones on the wood fire for a few hours. When it is time to eat, the meat bits have fallen off the bones, if the bones are marrow bearing I crack them with the back of my knife before turfing them into the pot so the marrow makes it into the broth. You just want enough water to come over the top of the ingredients by a tiny bit, you can always add more water as the lentils absorb it. Serve it with a nice bread =) You can use ham or pork bones in the same way, though I prefer split peas with piggy stuff.
I have a long time (Greek) friend who has a restaurant in the Washington DC area. When I last ate there(2 years ago), he allowed as how the commercial lamb you get in the US is mainly from New Zealand? He gets all his from a guy in Colorado(I think). He pays much more than from a common commercial source, but he thinks it’s worth the price. The chops and etc. I have had at his restaurant makes me a believer.
Any comments?
I like lamb in various Indian dishes, but as chops and such I often find it disappointing. I grew up eating mutton, and I guess I just expect lamb to have a lot more flavor than it does.