Feta-Crusted Lamb

Last night I daydreamed of a grilled lamb burger with lots of spices and green onions inside and a mint & cucumber tzatziki sauce on top! After much debate I got up off the couch & headed to the grocery store where I was so super sad to find out there was no ground lamb... I just about faded away! so  upon seeing that herbed feta was on sale, I revamped my plan.

Feta Crusted Lamb

Ingredients:
1 grass-fed lamb shoulder chop (it's a less expensive cut of meat, but still delicious)
1 full slice of red onion
crumbled herb feta

Seasonings to taste:
cumin
coriander
garlic powder
onion powder
oregano
Montana steak seasoning (someone bought this for me from an amish market but Montreal steak seasoning should do)
fresh ground black pepper

Equipment: 
1 small metal oven safe pan
aluminum foil
tongs
1 knife
1 cutting board

What to do:

1. Slice one medium thick slice from the red onion and set aside.
2. Turn oven to Broil- Lo. 
3. Line the metal dish with aluminum foil and place the lamb in the pan. Sprinkle each side with the seasonings, flipping the lamb with the tongs. Place the pan on the top rack of the oven.
4. You will  be cooking the lamb on lo broil for 5 minutes on each side. During the first five minutes, you may want to begin to prep your salad and wash your tongs so as not to cross-contaminate. 
5. After cooking the lamb on both sides for 5 minutes on lo broil, turn the broiler to high & cook on each side for five minutes each. This time, add the outer rings of the onions. I chopped the inner portion of the onion & used it on top of my salad.
6. Cook on each side a final time. During the last turn, sprinkle the top of the lamb liberally with the crumbled herb feta and let it broil until the cheese bubbles & browns..
7. Remove for oven, let cool.
8. PLATE IT & EAT IT!

I was so ready to eat I didn't even bother plating it pretty!