Grilled Lamb Crown with Feta Cream & Rosemary Potatoes

Cut the lamb crown into small portions, season with salt and pepper. Marinate with fresh rosemary, olive oil, and chopped garlic, then let it rest covered in the refrigerator for 2 hours.

For the feta cream, stir the Greek yogurt smooth with crumbled feta, pepper, and a little olive oil. Chill for 60 minutes.

Cook the potatoes in their skins indirectly on the grill for about 50 minutes. Then peel, marinate with olive oil, salt, pepper, and fresh rosemary, and grill indirectly for another 15 minutes.