You do this:
1. Cut the lamb off the bone in large hunks. Season the hunks of meat with ground red pepper, salt, a little cumin, and cognac. (And, here I have to add what my counterpart pointed out: people who do not cook lamb miss a great opportunity to season the hell out of meat. Lamb is robust. It can take it.)
3. Saute a little vegetable medley to go on the side and serve with crusty bread.