extremely simple but effective "recipe" : Barbequed over genuine hot coals. Best way to eat it. Baste in some herbs but other wise BBQ it in it's own juices.
Fatty shoulder chops with marrow bone come out really well in the oven - I bake mine at 200C for about 40 minutes, and the fat caramelises, mmmm.....You can do this with lamb ribs as well, just make sure that the ribs are not crowded in the pan with enough space around each one so that they crisp up.
I coat the lamb chops with a spicy dry rub and bake em. The dry rub is indian style with chili, tumeric, coriander, paprika, salt, a mix of other things. It comes premixed (but its a good brand that only has the spice powders, no other nasties) I love lamb, eat it a few times a week!
Moroccan Lamb. Just googled as I've made a non-paleo version by Jamie Oliver. If this isn't served with cous cous, then it's pretty paleo:http://www.jamieoliver.com/recipes/lamb-recipes/moroccan-lamb-stew The apricots work really well in these type of dishes!
Rolled lamb breast - it's a very cheap cut in the UK. We unroll it and cook it until it's crispy - as you may do with belly pork - season with salt & pepper or anything else you fancy. Cumin, rosemary and mint go well with lamb (not all together though).
I personally think that lamb doesn't need much doing to it as it's such a delicious meat on it's own (it's my favourite meat, much more flavoursome than beef).
Lamb shank slow roasted until it falls off the bone...mmmm. serve with veggies and mashed potato and make a gravy with the juices.
Best burgers: Ground lamb mixed with mint, oregano, salt, feta cheese and grilled. Servew with cucumber sauce (cucumbers, sour cream, olive oil, garlic, sea salt, red pepper)
This is a family favorite.
Make this paste in your food processor. Smear over cuts of lamb. Grill lamb. Use reserve pesto as a condiment. Die happy.
I have yet to have lamb that did NOT turn out awesome. Way more reliable than beef, in my opinion--and much more digestible, in my experience.
My current favorites are various curries (long-stewed, or done in a hurry in the pressure cooker) using cheap gristly/fatty lamb stew meat or lamb necks--though you have to watch for lots of sharp bones with those. Yogurt almost always goes well with these.
Another favorite, which I replied on another thread, is kofte. It's not dissimilar to other recipes here for meatballs, where the lamb is mixed with various herbs and spices, formed into little balls or links, and either grilled, fried, or baked. I just made them today, 50/50 lamb and grass-fed beef. They were awesome with tzaziki sauce!
I'm beginning to think that I prefer lamb to grass-fed beef, both in taste, ease of cooking, and digestibility. It just sits very well in my system.
Dong Bei style sauteed lamb with cumin seeds, chili and garlic -- like this but homemade: http://www.nytimes.com/2010/02/10/dining/10chine.html?pagewanted=all
Or lamb rib chops dry rubbed with cumin, hot smoked paprika, coriander, salt and pepper with tomato-mint-parsley salad.
Rub it with olive oil, garlic and herbes de provence ("it" could be a chop or a leg), let it marinate a few hours, and grill...I can't give specific grilling instructions since ours is wonky. I just keep an eye on it, and use less heat for a big leg. This is delicious hot or cold the next day.
Best meatballs ever: http://paleograd.blogspot.com/2011/03/paleo-spaghetti-with-lamb-meat-balls.html