Top round, a muscle from the leg, is starting to pop up in supermarkets around the country. (If your market doesn't carry it yet, ask your butcher.) This small, quick-cooking cut has the succulence you'd expect from lamb but is so convenient that you needn't wait for a special occasion or a large gathering to savor it.
Cooks' note:
Lamb can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, turning once, 12 to 15 minutes total for medium-rare.
