We eat a lot of lamb (dh is from Turkey). I love the flavor of lamb, so I try to keep it simple to let the lamb be the star of the show, rather than some sauce or other flavoring. If you cook your lamb medium rare, it will be juicy enough that you won't need a sauce or some other disguise. I'd just roast it in the oven to medium rare, with simple seasoning of salt, pepper and rosemary. Let it rest, then cut up about 5 ribs per person. Let the lamb shine by serving a simple rice pilaf (which is what they serve with a nice lamb dish in the middle east) to compliment it. For wine, we personally like a lightweight (Chianti, for example) because the heavier Cabs or even Merlots are too much with the gentle tastes of lamb.
Just my opinions. I don't like pretentious meat dishes... if the meat is a good quality and cut, and prepared properly, it doesn't need to be covered up, disguised, or served with other dishes that outshine it.
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.