Lamb was practically made for cooking over an open grill, where it benefits from the intense heat of the flame.

Chops
Aussie Lamb Chops
Breaded Lamb Chops with Grilled Vegetables and Polenta
Ginger and Port Lamb Rib Chops
Honey Lamb Chops
Lamb Cutlets with BBQ Sauce
Minted Lamb Grill
Rosemary Lamb Chops with Grill-Roasted Potatoes
Valentine Lamb Cutlets

Kebabs
Grilled Lamb Kebabs
Herbed Lamb Kebabs with Toasted Couscous
Lamb Kebabs with Saffron Rice
Mediterranean Lamb Kebabs
Pepper-Crusted Lamb Kebabs with Tomatillos and Eggplant
Spiced Lamb & Aubergine Koftas
Sweet & Spicy Lamb Kebabs with Mint & Red Onion Relish

Joints
Auckland Lamb
Herby Stuffed Lamb
Lamb with a Mint & Rosemary Crust
Lamb with Cranberry Sauce & Cucumber Salsa
Provençal Rotisserie Leg of Lamb
Rack of Lamb with Orange Cranberry Chutney
Skewered Leg of Lamb

Other Lamb Recipes
Lamb Sandwiches with Middle Eastern Slaw

Handy Hints for Grilling Lamb:

• Lamb is naturally fattier than other meats, so trim it well before placing it on the grill to minimize the risk of flare-ups.
• Choose lamb that is light red with bones that are slightly pink rather than white.
• Ground lamb, like other ground meats, is safe cooked to an internal temperature of 160º F (medium doneness). For other cuts, cooking to an internal temperature of 145º F (medium-rare) is safe and preferred by most people.
• When you grill rack of lamb, cover the bones with foil to prevent them from scorching.