I love lamb and agree that chops, medium-rare, with a little salt, olive oil, pepper, garlic and rosemary is a simple and great way to go. We usually bake them in the oven, at a high-ish temp, I think maybe 425 or so, but everyone's oven varies.
And seconding Indian recipes for lamb. We have a great cookbook, Classic Indian Cooking, by Julie Sahni—in it, particularly with things like cutting up a leg of lamb for stew, she emphasizes really getting rid of all the fat, b/c that eliminates a large part of the gaminess. We had always been sort of half-ass about that sort of thing, since I don't mind that flavor, but once we followed that instruction, it made for some amazingly non-gamy, clean-tasting lamb, helped I'm sure by the tasty spices the lamb ends up stewing in.
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