I also make a MOroccan Spice Rub but it goes on chops. I bet it would be great on a rack and roasted too..... just in case you want to give it a tr, here is the recipe. Alexa ********************************************************* Moroccan Spice Rubbed Lamb Chops From Food Network Kitchens Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings User Rating: No Rating 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Preheat the oven to 325 degrees F. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness.

I only had SP about two years ago at The Cat & Fiddle Pub on Sunset in Hollywood. I didn't like it, but then I've only had chicken pot pie for the first time about two years ago also. I don't blame the restaurant because other things I've had there were very good (but not the Cornish Pastry). I do like Beef Wellington, however, or at least I did the one time I had it. I didn't grow up with English (or Anglo) food, and I never developed a taste for it, except for Fish 'n' Chips. It's hard to find English food in Texas or California, although there is an English pub in Santa Monica, where I go for fish on occasion. Of course I usually go to Japanese restaurants for fish, and they are a lot more common here. I'd rather just watch English cooking shows (like Floyd on Food) and be entertained. I'm going to be extra careful the next time I go into an English pub! Lars

To make it into gyros, since you already roasted it with the basics that go into a gyro meat [rosemary and garlic], just slice it thin and use as any gyro meat. Put on a pita with some tzatziki sauce, onions, tomato and feta. Or as a salad with the tzatziki sounds good too. Tzatziki Sauce: 16 ounces plain yogurt 1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar 5 to 6 mint leaves, finely minced Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. Yield: 1 1/2 cups

If you slice the lamb thinly, you could warm it a bit and then serve it in pita bread pockets with tzatziki yogurt sauce -- like a gyro. Additional sandwich fixings could be thinly sliced onions, chopped tomatoes, and lettuce leaves. Another idea might be chopping the lamb to make true shepherd's pie or even pasties. I was in LA a couple of weeks ago and went to Phillipe, the restaurant that's famous for inventing the French Dip Sandwich. I ordered the lamb sandwich, and it was pretty tasty. You could do something like that, substituting a light beef broth for lamb stock. Here is a link that might be useful: Philippe Restaurant