Roast lamb is a magnificent thing. The complex flavor is bold yet delicate, the texture is a study in contrasts between the crisp, flavorful exterior and the tender, juicy interior, and the heady aroma brings a tear of joy to the eye and a bit of drool to the chin.
Dry heat is best for cuts of meat that are naturally tender.
In the case of lamb, these cuts include the leg and the rack . When you see a picture of a rack of lamb, there are usually several individual bones protruding from it. You can save the meat trimmings to make soup later on. Conversely, lamb's flavor is robust enough that it pairs beautifully with any number of boldly flavored seasonings. Before seasoning the lamb, trim some of the excess fat if you like, in addition to any silver skin .