Yeah, I really like Rack of Lamb
, Medium seasoning rub on the surface, then Pan-seared to a crispy brown outside, then oven roasted for just a few minutes to get the inside warm and more pink than raw-red. Those little ribs make a great dinner entree.
I will order shanks now and then. The last time I had them was at 3 Brothers Restaurant
in Milwaukee, and frankly, they weren't anything special at all.I would not order this dish again.
I don't order Leg of Lamb Roast when dining out as it is usually "Well-Done" and the place seems to think that Mint Jelly will cover the over-cooked texture and flavor.
So the ribs, or chops done Medium at the most will be my Lamb choice, most of the time.
Now here in our area many summer BBQ fests use Mutton for the meat in the 'Que. That is M U T T O N,
not lamb. I really like it ...a bunch of large ribs with a lot of 'char' or outside crispy edges with the inner meat. The usual condiment for this meat is a vinegar based thin "Dippin' sauce'.
Here's how the Western Kentucky folks do their Sheep !