From down under these reactions to lamb are interesting. Even here it is eaten more in certain regions than others and many migrant influences have been welcomed onto the menu. My boys and I have been exploring a range of methods beyond the classic leg or shoulder roast which are both great.
Some of my learnings
The fat takes a bit more to cook out than many other meats and can then flame up easily over hot coals once rendered. Cook high direct and reserve even a small indirect zone to let flames die down. Burp your Kamado if closed direct over coals. Other than that lamb and charcoal are great friends. The smoke from lamb fat makes for a great flavour.
Arrosticini - little kebabs of lamb shoulder cubes cooked over charoal with just salt sprinkled on when cooking are suprisingly good when eaten sizzling fresh of the coals with a cold beer. The smell brings a crowd though. Great for parties.
Many lamb chop cuts are great with an italian herb mix and a brush of butter. As a student I once lived near a butcher who sold just the fillet side of the loin (like the fillet side of a tbone) for cheap and ate oh so many penny sized steaks in this way. Those days are long gone buti made the most of it at the time.
Greek seasonings and souvlaki methods are also great.
Ask your butcher for bones (especially necks and leg bones chopped up) when doing a roast. Set them in a bottom rack pan under a roast on the Kamado to catch drippings, give you an indirect cook and extend your eventual gravy with the flavouring and volume from the marrow and drippings from the bones. I add a commercial demi glaze mix, lambrusca, worchester, garlic and a little milk to make a favourite gravy. Leftover lamb roast with this gravy makes THE best meat pies or makes very welcome warmed leftovers (sliced thin and warmed in the gravy) on fresh bread rolls. (also goes in a thermos!)
Lamb saddle or rolled loin roast is an underrated roast imho. Mostly cut up here and sold as chops. If you debone the full cut and wrap the meat entirely with the fat and tie it you can render out the skin over high direct coals to get a crisp shattering skin then slow roast or smoke the internals to preffered tender doneness. Season with salt and pepper and ground sage and maybe a few italian herbs. You can fill the roast with stuffings like spinach, roast peppers and fetta as well. Versatile smaller roast for couples or you can do a few varieties for a crowd. Cheaper than rack but a little more than leg.
Whole fillets and backstrap go well in sweet savoury asian marinades (such as hoisin, ginger, garlic and soy) over charcoal then rested and sliced to serve. Many thinly sliced cuts are great with chicken broth noodles.
In Australia a classic old style 70's meal is crumbed cutlets using the rack cutlet and shallow or deep frying them. The lamb fat interacts with the breading to make a nice flavour. You can't eat them everyday but every now and then they are a delicious endulgance.
When a butcher trims a rack ask for the fat cap that they take off. You can add it to burgers for flavoursome fat content or you can season it and cook it high direct all the way down to a piece of delicate crackling the taste of which you would not believe. True melt in our mouth.
Some of the middle eastern foods made with cheap lamb or mutton are amazing as well. Kofta (small flat seasoned lamb meatballs) cooked over charcoal then served on a bed of turkish rice topped with an achile meze (salsa sauce of peppers, tomato, onion, chilli, pomegranate molassis (or lemon zest and juice)) is a hit at any gathering. The salsa flavour melts through the meat and then into the rice.