I have garlic breath! So after marinading over night, the lamb was cooked – i am going to give people a couple options here – i ended up using a charcoal grill, direct heat, and cooked it for about 45 minutes…but not everyone has that option (or is willing to smell like they were stuck in a forest fire).
Option One – Oven:
Pre-heat the oven to 375. Place lamb on a broil pan or baking sheet. Bake for 45 minutes, then broil for 5-7 (watch it closely so you don’t burn it).
Option Two – Grill Pan:
Pre-heat the grill pan to medium high (it is really really important to make sure that it preheated or else you end up with rubbery limp meat). Place the lamb on the grill, fat side down and do not touch for 15 minutes. Flip, cook on the other side for 20 minutes.
Key is, don’t burn it, but get a crust:
Make sure you let it rest for about 20 minutes or so then slice it up against the grain:
Now – back to if you are only one person. Bake still at 375, but only for 12-15 minutes or use a grill pan and grill for 5 minutes per side.