In a non-reactive bowl mix the paste ingredients: Parmesan, basil, oregano & black pepper. Gradually add olive oil, while mixing, to make a thick smooth paste.

Smear the paste all over the lamb, make sure all the meat is covered. Wrap the ribs with aluminum foil to prevent them from drying during the grilling process.

Set the grill for indirect grilling on medium heat (250 F or 175 C) and place the rack bones side down away from the fire. Close the lid and cook for 1 hour and 15 minutes for medium (or until an instant read meat thermometer shows you 70 C or 165 F)

Remove from grill and let rest for 15 minutes before carving.

Bon appetit!