[AnAmericanMother]

My specialties are Cajun-seasoned loin chops (mmmm-hmmm, lamb chops!) and whole leg of lamb baked in a crust of yoghurt, onion, garlic, and Indian spices.

Whether you would like rack of lamb (or crown roast) or the individual chops depends on how much you like the "outside meat". I REALLY like outside meat. But for "company dinner" nothing can compare with a full crown roast with the ends of the rib bones frenched, with the center filled with rice pilaf strewn with almonds and golden raisins . . .

wow, I'm going to have to go to the Publix and buy some lamb . . . .

[LibKill]

Ah, AmericanMother, you're making me go off-topic again, and weak with hunger!

It is true, the fastest way to a (mature) man's heart is through his stomach.