What kind of cuts have you been using? Certain cuts of lamb are more gamey than others. Also, where has the lamb been raised? Australian and New Zealand lamb tend to be more gamey than American raised lamb. I would look for the following cuts since they will have less of that strong flavor:
- Rack of Lamb
- Loin Chops
- Loin or Tenderloin
Cuts that are usually designated as "lamb chops" usually have a pretty strong flavor, as are lamb legs and lamb roasts. The three cuts listed above are pretty mild. Out of the three, the loin chops would be the cheapest to buy.
Here's a recipe that's pretty simple, easy to make, and good. You don't have to use a rack for this, one of the other three cuts will work just as well.
Grilled Herb-Garlic Marninated Rack of Lamb with Fig-Balsamic Syrup and Cranberry Honey
Yield: 4 servings
Ingredients:
2 full Lamb Racks, frenched and trimmed of fat
2/3 c. Extra Virgin Olive Oil
2 cloves Fresh Garlic
1 Tbsp. Fresh Rosemary
2 Tbsp. Fresh Thyme
1 Tbsp. Fresh Flat Leaf or Regular Parsley
2 c. store bought Fig Infused Balsamic Vinegar
2 Tbsp. White Sugar
1/4 c. store bought Cranberry Honey (or whatever honey you have)
Kosher Salt and Fresh Cracked Pepper
Method:
In a food processor or blender, combine the oil, garlic, rosemary, thyme, and parsley. Pulse until incorporated, then in a ziplock bag or shallow marinating dish, pour the mixture over the lamb and massage onto surface of the meat. Let marinate in the refrigerator for at least 2 hours, or overnight. In a sauce pan, add the vinegar and sugar and bring to a boil. Bring the heat down to a simmer, and reduce the vinegar until it becomes thick and syrupy. You should have about 1/3 c. remaining if it's properly reduced. Remove from heat and keep warm. Prepare grill. Remove the lamb from the fridge and marinade and let it sit for 15 minutes at room temp. Season both sides with kosher salt and pepper, and grill lamb to desired doneness (but no more than medium). Drizzle the fig-balsamic syrup and the honey over and around the lamb and serve.