When in Oz I' regularly have Lamb Chops - buy a tray of 12 or 24from Safeways, cook em up and what wasn't eaten went in the fridge for when ever - I loved em a lot. Sadly you can't get lamb chops here so far as I know
As for the roast, I cooked it the same way my mother did and the way I do a Roast Beef - slap it in a Baking Pan, baste it with a bit of olive oil, set the temp and time and let it go, basting it with it's own juices and turning it every half hour or so. Worked on about 30 minutes per pound for well done as I do with Beef.
In hindsight, I think I may have cooked it at topo low a temp and for too long from memory I think I set the temp at 350F when it probably should have been 375 and cooked a little less time - I don't know but pretty much ruined a $60 Lamb Roast - it was edible but only just in my opinion