I get tiny lamb chops at the meat counter and rub it with salt, garlic, rosemary and olive oil all ground together. Then I broil it, only a few minutes on each side. Crack the door to your oven open, otherwise it will catch on fire (experience speaking, here.) Google some Chef Ramsey YouTube videos on making lamb. It's not that difficult!
For what it's worth, "lamb" does not mean "baby sheep" at the meat counter. "Lamb" and "mutton" are designations of the animal's size. That usually corresponds with age, but not necessarily. Mutton tends to be tougher and needs to be slow cooked in a crock pot or in the oven. Use wine or something to cut the gamey taste.
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