Grilled or Broiled

Lamb fillets have very little fat, so they easily dry out and become tough when cooked too long with dry, intense heat. Preheat a broiler or outdoor grill to medium-high heat. Lightly salt and pepper each fillet and cook it just a few minutes per side so it's still slightly pink in the middle. Garnish the fillets with sprigs of fresh mint and round out the meal with green vegetables and rice pilaf.

Lamb Curry

The melt-in-your-mouth tenderness of lamb fillet makes it ideal for lamb curry. Simply cut the fillet into cubes and quickly saute it with onions, garlic and green chiles seasoned with fresh ginger, turmeric, garam masala, cumin and chili powder. Stir in some fresh chopped tomatoes, chicken broth and coconut milk and you have a boldly flavored lamb entree that pairs perfectly with hot, steamed rice.

Lamb Pie

The success of savory meat pies depends largely on the tenderness of the meat, so lamb fillets are an ideal choice. Combined with onions, leeks and mushrooms and dressed with a light tomato-wine sauce, lamb is the star of the pie, covered with a light layer of puff pastry baked to a crunchy golden brown. Sides of mashed potatoes and grilled asparagus are good complements.

Lamb Kabobs

The natural flavor of lamb shines on skewers cooked over a hot outdoor grill. Cut the lamb fillets into cubes and marinate up to 12 hours in yogurt, ginger-garlic paste, chili paste, cinnamon, garam masala, lemon juice and saffron. Thread the cubes onto well-soaked wooden skewers and grill for a few minutes over hot coals. You can add color and nutrients to the kabobs by alternating the lamb with chunks of onion and whole cherry tomatoes. Serve with a simple salad of sliced cucumbers dressed with a mixture of sour cream, fresh mint and cumin.

Choosing the Best Lamb Fillets

Choose fillets that are pink to light red in color, which indicates young lamb. Older lamb has a dark red color and won't be as tender or flavorful. Lamb labeled USDA Prime is the highest quality, followed by USDA Choice. Country of origin has little to do with the quality of the lamb; its feed determines its flavor and tenderness.