Lamb is an under appreciated meat. It is actually hit and miss to find in conventional grocery stores because it isn’t very popular. I sometimes find ground lamb or pieces for lamb stew, but you have to really look because it rarely has a well defined section at the meat counter, and that is unfortunate because it is a special meat with unique flavor that doesn’t break the bank. I found this rack at my local SAMs Club.
I think it gets a bad rap, because it is associated with a gamey flavor, but young lamb is really very sweet and lends itself well to strong flavors. While a heavy spice rub will ruin a prime cut of beef, strong spices serve as an enhancement to the stronger flavor of lamb.
I find that I like lamb both heavily spiced and lightly seasoned because I enjoy the sweet, tangy taste of the natural meat. If this is the first time you are cooking lamb, or introducing it to someone unfamiliar, I would make two suggestions. First, make sure that you buy young lamb. I think the chop/rack is the sweetest and easiest to prepare cut. Second, try a recipe that is spice heavy, as the spices will offer a counterpoint to the strongly flavored meat.
“I always arrive late at the office, but I make up for it by leaving early.” ~ Charles Lamb