I've tried many different recipes for lamb but none leave my husband licking his fingers like this one. The key is to cook it just right. Not overcook it. Otherwise it dries out and tastes chewy and loses all its flavor. I guess that's probably the same with beef too but with lamb, I look forward to that sort of gamey taste so it's a real disappointment when I overcook it (which is so easy to do and often do).
I've learned not to overcomplicate lamb. I don't think it pairs well with sauces or gravies, unless someone has a great recipe, I'd love to give it a try. It taste great all by itself with a little rosemary and salt.
There are days when I get it almost nearly perfect, like last night. But, I still should have taken it out 5 minutes sooner. It was still tender and juicy and a little pink but you can't really see that in the photo. I think I would have liked it even more pink. Still working on losing my Minnesota tendency to cook everything well done.
With whole wheat macaroni and spinach and bite size lamb
Take lamb out 45 minutes prior to cooking
Preheat over to 375.
Rub generously with oil
Rub Rosemary (as much as you like) into the meat
Cook to 140 degrees for medium
Let lamb rest for 30 minutes before carving.