Begin by laying one of your racks of lamb with the back of the bones facing your.
Find the groove at the knuckle of the bone where you would traditionally slice the rack into single cuts. Make a cut in between each bone at that groove going only ½ inch deep.
When the lamb is done being sliced, it should be able to bend easily because of the slices.
Repeat this for both racks of lamb and then set aside.
In a blender, mix together the ingredients for the herb paste.
Lather your racks of lamb in the herb paste thoroughly.
Next, let’s make the racks into a crown. Place the onion on the cutting boards or any other small round object. You don’t have to do this, but it will help keep form better.
Surround the object with the two racks of lamb so that the “sliced” side is facing outwards. Bring the racks of lamb next to each other so they are touching, and then tie them together using a trussing string. This can be done by tying the bones on top of the meat below.
Once it is ready, lather any excess herb paste onto the meat and place the crown into the fridge for 15 minutes.
Preheat your grill for indirect cooking at a medium-low temperature around 300F. Add some wood chips or chunks into the grill for additional smoke flavor.
Add your lamb crown onto the grill and cook indirectly for 1-1.5 hours until it reaches around 135F internal for medium rare.
While the lamb cooks, mix together the lemon parsley yogurt sauce.
When done, pull the lamb off and rest for 5 minutes. Slice, serve with the yogurt and enjoy!