This is the recipe I sent to Mallers and it’s my favorite for lamb and the only way I’ll cook it now… it’s so tender in the middle but crispy and crunchy on the skin… (mix that recipe in a bowl and brush it on after searing the lamb for 4 minutes on each side in a cast iron and then bake it if you don’t have a smoker… I think I do roughly 25 at roughly 375f

You can either leave it right in the cast iron OR on a foil lined pan