Parmesan Herb Crusted Lamb

Start by applying coarse mustard all over the lamb as a binder. Apply combined dry lamb seasoning evenly on all sides. To make lamb seasoning, mix the following ingredients in a separate bowl: 3 tablespoons onion powder, 3 tablespoons garlic powder, 3 tablespoons dill, 3 tablespoons salt, 3 tablespoons pepper.

Make the herb crust in a food processor or by hand by mixing the following ingredients: coarse kosher salt, dried parsley, dried thyme, coarse black pepper, grated parmesan cheese.

Preheat grill to 425°F. On a Gravity Series grill, it should take about 12 minutes to reach temperature.

Pro Tip: Protect the lamb bones from charring by covering them with foil.

Once the grill reaches temperature, cook for about 25 minutes. For a medium cook, look for an internal temperature of 145°F.

For additional flavor and to baste our lamb while it cooks, make a quick lemon butter sauce with the following ingredients: 1 cup chicken stock, fresh rosemary (chopped), 1 tablespoon salt, 3 cloves garlic, 1 whole lemon (juice), 1 whole lemon (zest).

About 20 minutes into the lamb cook, remove the lamb, brush with avocado oil, and cover with the herb crust mixture. Roast for an additional 3 minutes so the crust can adhere.