Melba's Jammin' wrote:

>
> She scores!! Good on you. I've never cooked lamb in my life. I had a
> shank a couple weeks ago at a fabulous restaurant in St. Cloud (story on
> my website - Cafe Renaissance). I'm scared to cook it.

Lamb shanks can be very tasty if properly braised. Last year I made a lam
stew using my wife's beef stew process, browning the chunks and then
simmering in broth with assorted additives for a few hours. It was fabulous.

If you want to try lamb that is pretty well foolproof, do in on a BBQ grill.
Those little loin chops are the best. Shoulder chops are too fatty and
boney. I like to rub them with garlic and smear them with a bit of good
mint sauce (not jelly...yech) and let them sit for a while. Then grill them
on a nice hot grill for a 3-4 minutes per side. They should be pink.
Grilled lamb is also good with oregano.