When you get true Spring Lamb you should always buy it. It is truly the best.
I tumbled this in some very trendy french greenpeppercorn mustard,several cloves of crushed garlic,the juice of one orange,rosemary,olive oil, sea salt and coarse ground tellicherry pepper. 20 minutes in the tumbler
Placed the lamb on the direct side of the German Grill and seared it to high heaven. pulled and rested while the german got to 400 and droppen the coals and cruised on in on the indirect side.....Wow of wow were these good!