I am making racks of lamb for my boyfriend's family tomorrow night. I have decided I will do them on the Big Green Egg and will definitely use a bunch of balsamic vinegar. Other than that I have no idea what I'm doing when it comes to cooking lamb the right way. I guess it was an ambitious choice for this dinner, but his mom is from New Zealand and I really want to impress her. It's a little late to change to meatloaf since somebody already told them lamb was on the menu. Any suggestions? Any horror stories so I know what not to do?