Wow, disagree - I find that the sweet spot with a rack is very small, maybe 2-3 minutes. Outside of that, it's either too pink or overdone. Maybe it's just me :(
For me, the easiest lamb cut to cook is shoulder - just throw it in a low oven for 3+ hours (with some white wine, rosemary, parsley, garlic and lemon), and it's the most delicious lamb you've ever had!
Yeah, the window of time when you need to pull it so that it's good. As in, pull it 2 minutes one way and it's not done, 2 minutes the other way and it's overdone.
Just use a meat thermometer. I guess that's a skill but it's an easy one. Pull it 5-10 degrees (F) before your target temp. I get consistent medium rare every time.
I love a braise too! But it takes some planning and it's more work. I can go from "hmmm, what dinner" to plated lamb rack in 45 mins - including defrost time.
For me, the easiest lamb cut to cook is shoulder - just throw it in a low oven for 3+ hours (with some white wine, rosemary, parsley, garlic and lemon), and it's the most delicious lamb you've ever had!