To cook lamb, the popular and effective way to prepare it is roasting, which involves the following steps:

• Take the lamb (commonly a leg of lamb) out of the fridge about 1 hour before cooking to bring it to room temperature.
• Preheat the oven. A hot start at around 240°C (475°F) for 20 minutes helps to brown the meat.
• Prepare a rub or seasoning using ingredients like garlic, rosemary, olive oil, salt, and pepper, and coat the lamb with this mixture.
• Roast the lamb initially at high heat for 20 minutes, then reduce the oven temperature to around 200°C (400°F) and continue roasting for about 1 hour, or until the internal temperature reaches about 53°C (127°F) for medium-rare.
• Check the internal temperature with a thermometer around 45 minutes to ensure the right doneness, as oven performance and lamb size can vary.
• Once the lamb reaches the desired temperature, remove it from the oven and let it rest, covered loosely in foil, for about 20 minutes. This allows the juices to redistribute and the internal temperature to rise to around 62°C (144°F), perfect medium-rare.
• Serve with a gravy made from the roasting pan drippings, vegetables, or potatoes as preferred.

Additional tips include making slits in the meat to insert garlic slices before applying the rub, and roasting vegetables alongside the lamb for a complete meal. Cooking times will vary based on the size and cut of lamb, and how well done you prefer it. For lamb chops, a stovetop or oven roasting method involves seasoning with garlic and rosemary, then cooking for about 6-8 minutes per side or until the internal temperature reaches 145°F (63°C). This method produces flavorful, juicy, and tender lamb with a nice crust on the outside and pink juicy meat inside when cooked medium-rare.