Frenched lamb rack

Um wow. Those are gonna be unreal no matter what!!

Well the thing about lamb is you don't want to overcook it, so a lot of recipes aren't super time consuming.

MAX speed would be cutting it into chops.

My mother used to do leg of lamb kabobs

Olive oil, lemon joice, garlic, S&P and oregano. maybe add some cummin

Grill till medium rare and eat like a fricking king

I always herb crust them. Basically chop up fresh herbs (parsley, oregano, etc) and make somewhat of a chopped paste including olive oil, garlic, salt/pepper. Coat the outside and cook directly over the coals.

Take off and cut to lamb lollipops.

Remember to wrap the bone ends with foil or else you will end up with a charcoaled mess of bone ends. Bones go brittle and make a mess.

Those things are so easy to cook yet so tasty. Take a handful of fresh rosemary, some garlic, olive oil and blend it up. Salt and pepper the rack and spread that herb mixture all over the meat and let set out an hour. Preheat your oven on 450 and put the lamb in a cast iron skillet where the bones are hanging over the edge of the pan. Cook 25 minutes for medium rare. Take out, lightly tent with foil, and let rest for 10 minutes. Then cut your chops like you are cutting baby back ribs. Comes out perfect every time. That high heat renders the fat. I think I’m going to go buy a few racks I’m hungry for lamb now.

I like to keep them in groups of 2 for more medium rare meat.

I also sous vide it whole, then part and grill/sear.

But that's not "fast."

I recomend cutting them into chops and searing quickly on a scorching hot grill.